When I was a teenager my brother and sister (and therefore my parents by proxy) were involved in the medieval community, which meant a lot of my teenage years were spent around medieval fares, banquets, and people who dressed up in chain mail and whacked each other with swords. Considering I was more into Nirvana and black eyeliner than gauntlets and sword fighting, it’s needless to say I wasn’t the happiest about the fact I was so often dragged along to these events.
One positive, however, from my family’s social activities within that community, is that every time there was a gathering my dad would make mulled wine (my brother and sister were both of legal drinking age at the time). Although I wasn’t technically allowed to drink, my dad always let me have a wee glass, and I fell head over heels in love with mulled wine – not in a way that a teenager loves all alcohol, but in a way that reminded me of the snow-capped peaks of a home I’d never been too.
Anyway, given I am now home in Scotland and have those snow-capped peaks on my doorstep, it’s understandable that come these cold, dark months, that mulled wine is not only a warm memory, but a necessity, and although my father’s mulled wine was perfection, unfortunately I have no access to his recipe so have had to perfect my own.
Remember, as you are adding flavours for the wine it’s not vitally important that you have an amazing wine to work with, but don’t buy goon or boxed wine. If you do, you will have to play around with the sugar and/or acidity levels to cut through whatever abomination of booze you’ve bought for this purpose.
What Will I Need?
1 bottle red wine
1/2 cup brandy
2 tbsp brown sugar
5 whole cloves
1/4 nutmeg, grated (1/4 tsp ground)
1/2 cinnamon stick
1 clementine, orange or mandarin, sliced
1 slice lemon
- Place all ingredients in a large pot over a low heat.
- Heat through until lightly steaming and sugar has dissolved.
- Serve warm.