Mulled wine with a Scandinavian fling (phun intended)
This is a variation of a Scandinavian flavour of a Germanic type of Glühwine.
The end result leaves you with a kind of syrup that can be mixed with red wine (my favourite), vodka or just water for kids and drivers. Just heat the mix until it starts steaming/fuming/smoking/fogging/hot water vapour rising...
- Water, two three pints or a litre and possibly a half
- Sugar 2 or 3 tablespoons
- Honey 3 or 4 large tablespoons
Boil water, sugar and honey.
Then add in no particular order:
- Star Anise 4 to 6
- fresh peeled ginger, about an inch, cut in 4ish
- Whole black pepper, a (small) fistful
- whole allspice, a (small) fistful
- cinnamon stick 2 or 3, break in two
- nutmeg, cut off half of whole nut
- cloves, a (small) fistful
- ... Chrismasie/ Winterie spices at will
Let simmer for a while. Take away foam if you like, but there is no big point as it will never be clear anyway. (Unless you leave it in a jar until next day. In which case it has separated with the clear stuff on top and the tasty bits on the bottom.)
And for no more than 4 minutes, simmer with:
- orange peel of 1/2 (or thereabouts) orange (or lemon)... (peel of any old citrus fruit actually)
Take out peel and continue until you can't be bothered no more. If you keep total simmering time to around 15 minutes, the spices can be used again with only a few fresh ones to top them off.
And that leaves a smell of proper yule (jul in the Scandinavian languages) in the kitchen.