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.

Rate

Save

Save recipe

Save

Save recipe Print

Rate

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

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

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.