Olis Mulled Wine
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 liters red wine
- 0.75 liters ¾ rum, with 40% - 54%
- 1 kg orange (s), untreated (including blood oranges)
- 250 g lemon (s), untreated
- 1 vanilla pod (s)
- 5 carnation (s), whole
- 250 g suar, (as you like)
Print Recipe
Pin Recipe Instructions
- I`ve been working on this recipe for several years now and have made a wide variety of creations out of it. How you refine it is up to you. But one thing is certain: the recipe is the kill. Everyone who tried this mulled wine was completely enthusiastic, even people who rarely drink mulled wine.
- Please invest a little more money in the ingredients (especially in the vanilla), as the taste will thank you in the end.
- I always buy untreated fruits because I cook them with the skin on, because the skin also contains essential oils.
- Put the red wine in a large saucepan (4-5 liters) and heat it slowly. During this time you quarter the lemons and oranges. Make sure that the kernels of the lemons stay outside.
- The wine should now be at a good temperature. Add the cut fruits and the cloves to the wine. Please make sure that the brew only simmer slightly, it must not boil too much.
- Cut the vanilla lengthways and add the pulp to the brew.
- About the rum:
- There are people who like it hot, but I prefer a 40% rum (or one made from sugar cane, which has a much better taste), because you might want to drink a second cup of it, but that decision is yours.
- Add 500 ml of the rum of your choice to the brew, this is used for flavoring.
- Let the whole thing simmer until the pulp begins to separate from the fruit (approx. 1 - 1.5 hours, the meat changes color in the process, to help just take out a quarter of a fruit and open it up to the skin, if it is colored up to the skin, then the time has come.
- Please stir the brew several times so that all fruits boil sufficiently.
- During this time you should wash the bottles thoroughly once, they are used for storage.
- When the brew is ready, turn the stove back so that the brew only stays hot.
- Take out the fruits and cloves with a sieve ladle.
- After the fruits have cooled down a bit, you squeeze the remaining juice out of them and add it to the brew. If you like the pulp, you can puree it or simply add parts of it to the brew.
- Now heat everything again properly, add the remaining rum and season to taste with sugar.
- Depending on how much pulp is added to the finished brew, the thicker the mulled wine will be.
- Now you fill your finished mulled wine hot into the ready bottles and close them immediately. The mulled wine lasts for several months.
- I make the mulled wine at the beginning of December and we sometimes drink it into February without ever having any problems.
- The whole thing takes about 2 hours. You get 10 medium-sized cups out.
- I now have to boil 20-30 liters to satisfy at least my closest friends.
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