Mulled sangria

Recipe may contain sesame.

When the weather turns cold, the mulled cockails come out – this warm sangria is a new spin on a Spanish classic.

10 Ingredients

  • 100g (1/2 cup) caster sugar

  • 125ml (1/2 cup) strained fresh orange juice

  • 1 cinnamon stick

  • 1 star anise

  • 3 whole cloves

  • 750ml bottle red wine

  • 60ml (1/4 cup) port or brandy

  • 1 orange, quartered, sliced

  • 2 small pears, sliced

  • Fresh rosemary sprigs, to serve (optional)

2 Method Steps

  • Step 1

    Combine the sugar

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    (100g (1/2 cup) caster sugar) and orange juice (125ml (1/2 cup) strained fresh orange juice) with 180ml (3/4 cup) water in a small saucepan. Stir over medium heat until sugar dissolves. Add the cinnamon (1 cinnamon stick), star anise (1 star anise) and cloves (3 whole cloves). Bring to a simmer. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in the red wine (750ml bottle red wine) and port (60ml (1/4 cup) port or brandy). Set aside for 20 minutes to allow the flavours to infuse.

  • Step 2

    Gently reheat the mixture over a low heat to serve warm, if desired, or serve at room temperature. Transfer the mixture to a heatproof jug and add the sliced orange (1 orange, quartered, sliced) and pear (2 small pears, sliced). Serve in heatproof glasses with rosemary sprigs (Fresh rosemary sprigs, to serve (optional)), if you like.
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