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Mulled wine cocktail

Mulled wine cocktail

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  • Preparation and cooking time
    • Cook:
    • 10 mins plus chilling
  • Easy
  • Serves 4 - 6

The perfect party drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer

Nutrition: per glass
HighlightNutrientUnit
kcal236
fat0g
saturates0g
carbs25g
sugars25g
fibre0g
protein0g
low insalt0.04g
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Ingredients

  • 100g/4oz light muscovado sugar
  • 1 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 150ml water
  • 1 lemon
  • 2 clementines
  • 150ml Cointreau
  • 750ml/ 1¼pint bottle light red wine , such as Beaujolais
  • Twist of orange zest and a star anise, to serve

Method

  • STEP 1

    Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

  • STEP 2

    Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.

  • STEP 3

    Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.

Recipe from Good Food magazine, December 2008

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A star rating of 5 out of 5.17 ratings
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