Mandarin Mulled Wine
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Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Eat, drink, and be merry with this Mandarin Mulled Wine - the ultimate spiced Christmas explosion without the processed sugar!
Ingredients
For the mulled wine:
  • 75-100g coconut sugar (or xylitol for sugar free option)
  • Juice and peel of 1 mandarin
  • Peel of 1 lemon
  • Peel of 1 lime
  • ½ Ndali Vanilla Pod (halved lengthways)
  • 1 star anise
  • 6 crushed green cardamom pods
  • ½ cinnamon stick
  • 1 large bay leaf
  • 1" piece fresh root ginger (peeled and sliced)
  • 3 cloves
  • 20 gratings fresh nutmeg
  • Bottle of Argentinian red such as Malbec/Merlot/Bonarda/Cabernet Sauvignon
  • 75ml spiced ginger wine or 50ml spiced rum such as Kraken
For decoration:
  • 2 mandarins (sliced)
  • 1 cinnamon stick per glass
Instructions
  1. Place the coconut sugar in a large heavy-bottomed saucepan over a low heat. Next add the mandarin, lemon, and lime peels, and the mandarin juice.
  2. Add the vanilla pod, star anise, cardamom pods, cinnamon stick, bay leaf, fresh root ginger, cloves, and your 20 gratings of fresh nutmeg. Stir in just enough red wine to cover the sugar and spices.
  3. Give a quick stir and leave to simmer until the coconut sugar has completely dissolved, then bring to a gentle boil. Keep boiling for about 4 minutes, or until the wine resembles a slightly thicker sugar syrup. Take care to not burn your coconut sugar in the process!
  4. Next turn the heat down to low and add the rest of your red wine and ginger wine/rum. Gently heat for roughly 5 minutes, just to warm it through - do not boil! Ladle the mulled wine into heatproof glasses or some big chunky mugs and serve with a slice of mandarin and a cinnamon stick. If not serving immediately, you can allow the syrup to cool, then strain the spices and pour it into a sterilised bottle for use at a later date.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/mandarin-mulled-wine/