- 100g/4oz light muscovado sugar
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 cinnamon stick
- 4 cloves
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
- 150ml water
- 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 clementines
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 150ml Cointreau
- 750ml/ 1¼pint bottle light red wine, such as Beaujolais
- Twist of orange zest and a star anise, to serve
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.
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.
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.