Mulling Syrup

This is a recipe I have tried and tested and it has been popular with friends and family when I have given it as a gift. I also find it handy to have a bottle in the cupboard for a cold winter’s night when I fancy a glass of mulled wine or cider. The recipe makes a litre of mulling syrup, which divides nicely into four 250ml bottles. I find that adding the whole 250ml bottle to a 75cl bottle of wine makes just the right strength of flavour. If only part of the bottle of syrup is used, it will keep in the fridge for about a week.

Ingredients (makes 1 litre of syrup)

1 litre water 250g caster sugar 2 oranges 6 whole cloves 6 whole allspice 2 cinnamon sticks ¼ nutmeg, freshly grated small piece ginger, sliced 3 bay leaves 1 lemon 1 lime 1 vanilla pod, halved lengthways 2 star anise

Method

Sterilise your bottles and lids. Place all ingredients into a saucepan. Over a low heat, stir well to dissolve the sugar. Bring to a gentle simmer and leave to infuse for 20 minutes. Remove pan from heat and allow to cool. Once cool, pass the mixture through a fine sieve or muslin cloth. Re-heat the strained liquid and while it is hot pour into the bottles and seal.

For the gift label:

Heat 250ml syrup with 750ml wine, cider or apple juice. Add some slices of lemon and orange for decoration.

Once opened, keep refrigerated and use within one week.

Recipe adapted from BBC Good Food

Victoria Murphy, NFWI Food and Cookery Adviser