July - Brass Monkey SeasonThe Brass Monkey winter season peaks in July, making this a great time to brew up some warming mulled wine. This recipe kindly provided by Andrew Simpson, head chef at the Queensland College of Wine Tourism.
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Mulled Red Wine
Ingredients (serves 8 approx)
- 1 x 750ml bottle dry red wine
- 225g (1 cup) white sugar
- 125ml (1/2 cup) brandy
- 125ml (1/2 cup) water
- 2 oranges, thinly sliced
- 1 lemon, thinly sliced
- 2 x 7cm cinnamon sticks, lightly crushed
- 6 whole cloves
- Pinch of grated nutmeg
- Lemon peel, to decorate
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Method
1. Place the wine, sugar, brandy, water, orange, lemon, cinnamon, cloves and nutmeg in a large saucepan over low heat. Simmer, stirring occasionally, for 5-10 minutes or until sugar dissolves and mixture is aromatic. Do not boil. Remove from heat.
2. Strain mulled wine into a large jug. Pour among serving glasses. Decorate with lemon peel and serve immediately.
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