RECIPE

CRANBERRY SPICED MULLED WINE

A traditional winter warmer which, depending what you spice it with, can have medicinal, fruity or sweet notes.

The perfect tonic to see you through the darker months.


COOKING TIME:

Prep time: 5 minutes

Cook time: 10-15 minutes + steeping time 30 minutes

Serves: 4-6


INGREDIENTS:

750ml bottle of red wine

60ml brandy

3 tbsp honey

1 small orange cut into 4-5 slices

1 cinnamon stick

3-4 star anise

1 tsp juniper berries

1 tbsp dried cranberries

3-4 bay leaves

To decorate:

Orange slices

Cinnamon sticks

Fresh cranberries

METHOD:

1 - Add all the ingredients to a large pan over a low heat. Heat gently for 10-15 minutes until steaming hot but not boiling.

2 - Take off the heat and leave to steep for 30 minutes or more.

3 - Before serving, strain the wine* into a clean pan. Warm through slightly over a low heat. When warm enough, pour into heat resistant cups or glasses.

4 - Add a fresh orange slice, cinnamon stick and 3-5 fresh cranberries to the glass of mulled wine.

*Consider reserving the mulled wine soaked cranberries and orange slices to add to cake batter or to serve with yoghurt or meringue for a delicious pudding.

 

1 - Add all the ingredients to a large pan over a low heat. Heat gently for 10-15 minutes until steaming hot but not boiling.

2 - Take off the heat and leave to steep for 30 minutes or more.

3 - Before serving, strain the wine* into a clean pan. Warm through slightly over a low heat. When warm enough, pour into heat resistant cups or glasses.

4 - Add a fresh orange slice, cinnamon stick and 3-5 fresh cranberries to the glass of mulled wine.

*Consider reserving the mulled wine soaked cranberries and orange slices to add to cake batter or to serve with yoghurt or meringue for a delicious pudding

 

 

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


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