Mulling syrup…

… it will mull your cider and spice up your apple juice… and it will give you a quality homemade glühwein if you combine it with a bottle of good red wine… … and prettily packaged it will be a festive gift.

My recipe below makes about 800 ml but I usually make at least double the quantity as it is so useful to have on hand come the festive season.

Happy mulling…!

 

Mulling syrup

Prep. Time: about 10 minutes plus infusing overnight

Cooking time: about 15 minutes altogether

Makes about 800 ml

Sugar                              250 g

Oranges, sliced                 2

Fresh ginger, sliced          4 cm piece

Whole cloves                    6

Whole allspice                  6

Cinnamon sticks                2

Nutmeg, freshly grated      to taste

1) Place all the ingredients in a saucepan together with 1 litre of water and heat slowly, stirring, until the sugar has dissolved.

2) Bring to the boil and then remove from the heat, cover, and leave to infuse overnight.

3) The next day, strain through a very fine sieve or jelly bag, discarding the flavourings.

4) Reheat the syrup to just below boiling point, pour into prepared, sterilised (still hot) bottles and seal immediately. Stored in a cool, dark place the mulling syrup will keep indefinitely. (I have used left over mulling syrup to glaze Hot Cross Buns at Easter… two years later… 🙂 )