Mulled red wine


· 2 oranges, zest from 1, juice from 2  
· 1 lemon, zest + juice from ½  
· 100 g cane sugar  
· 100 g brown sugar  
· 1 vanilla pod  
· 20 g fresh ginger  
· 2 whole cinnamon sticks  
· 5 whole cardamom pods  
· 5 whole cloves  
· 2 whole star anise  
· 3 whole allspice berries  
· 5 peppercorns  
· 100 ml dark rum  
· 100 ml vodka  
· 200 ml port  
· 200 ml red wine per 50 ml extract  
· 100 g flaked almonds  
· 60 g raisins  
· Orange slices

Recipe developed by Alberte Stengaard


Put the orange zest and juice in a saucepan, together with the lemon zest and juice. 
Split the vanilla pod and scrape out the seeds. Crush with 1 tbsp of the cane sugar to separate the seeds. Add to the pan with the scraped vanilla pod, the rest of the cane sugar and the brown sugar. 
Peel the fresh ginger, cut into pieces and add to the pan. Add all the whole spices. Bring the contents of the pan to the boil and simmer for 5 mins until the sugar has dissolved and the spices have released plenty of flavour. Turn the heat down to low and add the rum, vodka and port. Let it warm through for 5-10 mins. 
Remove from the heat and store in a tightly sealed jar or similar container for 1 week, but preferably up to 3 weeks.

When your extract is ready, pour it through a sieve to remove all the spices. You can then strain it through a fine muslin if you want it to be completely clear. 

Heat approx. 200 ml of red wine per glass in a saucepan with 50 ml of extract per glass. It just needs to reach boiling point. Serve with flaked almonds, raisins and orange slices.