Mulled Wine
by Head Chef Steven Paterson
Ingredients
- 1 bottle red wine
- 2 ranges
- 2 star anise
- 2 cinnamon sticks
- ½ tsp nutmeg, ground
- 1 tsp ginger
- 1 tsp allspice
- Raw sugar to taste
- A splash of brandy or Cointreau
Method
Pour the wine into a pot with the spices, the juice of two oranges, and the zest of one orange. Warm gently to allow it to infuse.
Once the spices and orange have infused into the wine, add a good splash of brandy or Cointreau and then add some raw sugar to sweeten slightly.
Serve immediately or if keeping for later I would recommend passing the wine through a sieve to remove the spices and zest as this may make it bitter over time.
- Seared Venison Back Strap Recipe From Al Brown
- What’s The Best Rod To Use For Fishing In New Zealand?
- New Zealand’s borders are (finally) reopening!
- Team Highlights | Lodge Manager Claire Hall
- SAGE Month At Poronui
- What anglers look for in a fly fishing guide
- Bamboo Redo – Bamboo Fly Rods
- Poronui recipe series: Monkey Bread
- Brief History Of The Origins Of Poronui Trout
- El Rancho Poronui
Want to ask a question about Poronui, personalise your vacation with bespoke itinerary options or find out about available dates? We would love to hear from you!
Simply fill in your name and contact email address with a short message and we will get back to you.
