Hot mulled winter punch

Name: Hot mulled winter punch
Yield: Serves 6
Cuisine: British recipes
Ingredients: 18 cloves; 6 large strips of orange zest; 1 bottle of red wine, such as claret; Pared zest of 1 lemon; 3 tbsp Billington’s Demerara Sugar; 5cm cinnamon stick; 15g ginger, thinly sliced and bruised; 2 tbsp orange-flavoured liqueur, such as Grand Marnier or Cointreau

Easy
October 2005

Easy
October 2005

Serves 6
Hands on time 25 mins

Make the party swing with this delicious mulled winter punch recipe, which is like traditional mulled wine.

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Ingredients

18 cloves
6 large strips of orange zest
1 bottle of red wine, such as claret
Pared zest of 1 lemon
3 tbsp Billington’s Demerara Sugar
5cm cinnamon stick
15g ginger, thinly sliced and bruised
2 tbsp orange-flavoured liqueur, such as Grand Marnier or Cointreau

18 cloves
6 large strips of orange zest
1 bottle of red wine, such as claret
Pared zest of 1 lemon
3 tbsp Billington’s Demerara Sugar
5cm cinnamon stick
15g ginger, thinly sliced and bruised
2 tbsp orange-flavoured liqueur, such as Grand Marnier or Cointreau

Method

Push 3 cloves into each strip of orange.
Mix the clove-studded orange strips and all the other ingredients together in a large pan. Half fill the wine bottle with water and add to the pan or add 375ml water. Bring up to simmering point on the hob. Barely simmer for 15-20 minutes – do not let it boil or all the alcohol will evaporate. Serve in slightly warmed, heatproof cups or glasses.

Method

Push 3 cloves into each strip of orange.
Mix the clove-studded orange strips and all the other ingredients together in a large pan. Half fill the wine bottle with water and add to the pan or add 375ml water. Bring up to simmering point on the hob. Barely simmer for 15-20 minutes – do not let it boil or all the alcohol will evaporate. Serve in slightly warmed, heatproof cups or glasses.

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