Laced with cinnamon, cloves, juniper berries and oranges, this French mulled wine is spicy, citrusy and warming to the core. Serve with spiced biscuits (spéculoos).
- 750 ml cabernet sauvignon
- 2 juniper berries
- 6 cloves
- 2 cinnamon quills
- 6 orange slices
- 1 vanilla bean, split, seeds scraped
- 220 g (1 cup) caster sugar
- 1 bay leaf
- spiced biscuits, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place wine, spices, orange slices, vanilla, sugar and bay leaf in a pan over medium heat and cook until hot and sugar has dissolved.
Strain wine, reserving orange slices and discarding remaining solids, into a heatproof jug and divide among glasses. Add an orange slice to each glass and serve with biscuits.
Photography Brett Stevens
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.