A fruity and spicy mulled wine syrup is very tasty when added to wine. This is a great gift for Christmas or anytime of the year.
- 275g (9oz) golden caster sugar
- 3 cinnamon sticks
- 12 juniper berries
- 8 whole cloves
- ¾ teaspoon grated nutmeg
- 2 tablespoons orange liqueur
- 1 orange, sliced
- 2 bottles, sterilise
Put the first 6 ingredients into a large pan with 900ml (1½ pints) water. Heat mixture very gently to dissolve the sugar slowly, then boil for 5 mins. Leave to cool in the pan.
Set the oven to Gas Mark 2 or 150°C. Line a baking sheet with non-stick paper or a sheet of Teflon. Arrange the orange slices on the paper. Bake for 20 mins until they are dry.
Sterilise a funnel by pouring boiling water over it, then use to fill the sterilised bottles with mulling syrup. Divide the cinnamon sticks and juniper berries between them. Seal and store for up to 2 months. To serve: Warm 450ml (¾ pint) of the syrup with 1 bottle of wine.
Top tip for making Mulled wine syrup
To give as a present: Push a skewer into the centre of the orange slices, thread through the ribbon and attach to the bottle with a label and instructions