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
- Epic Fly Rods – The Spirit Of Craftsmanship
- Poronui – Amongst The Elite
- New Zealand’s borders are (finally) reopening!
- Food & Wine Weekend: Al Brown & Duncan Forsyth Of Mt Edward Winery
- Kai Waho First Hand, April 2010
- Relaxed Wedding in the NZ Countryside
- From The Tack Room
- New Zealand Autumn/Fall Fly Fishing
- Meet Coby: the arrival of the golden boy
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.