Orange 1 Clementines 3 Lemons 2 Claret red wine 2 bottles Cloves 10 Cinnamon sticks 2 Star anise 2 Muscovado sugar 150g Brandy 2-3 shots

Peel the zest from the orange and clementines. Squeeze out the juice together with the juice of the lemons into a large saucepan, adding the claret. Stick the cloves into the skinless orange and clementines and press them into the skin of the lemon. Place in the saucepan, adding the cinnamon sticks and star anise. Bring the mixture to the boil and reduce to a medium heat. Add sugar to taste and the brandy. Allow to simmer for around 40 minutes. Once the mixture has simmered, sieve and remove spices and fruits. The claret and muscovado sugar produce a rich flavour which can be diluted with a little water if required.

Drinks

Traditional mulled wine

Costas Kkolos shares his traditional mulled wine recipe

Added on December 6, 2016

Traditional mulled wine is the elixir of the season and an aromatic bowl shared between friends makes for a jolly yuletide ritual

www.avenue-cafe.com

Serves 12

You will need

Orange 1
Clementines 3
Lemons 2
Claret red wine 2 bottles
Cloves 10
Cinnamon sticks 2
Star anise 2
Muscovado sugar 150g
Brandy 2-3 shots

Method

Peel the zest from the orange and clementines. Squeeze out the juice together with the juice of the lemons into a large saucepan, adding the claret.
Stick the cloves into the skinless orange and clementines and press them into the skin of the lemon. Place in the saucepan, adding the cinnamon sticks and star anise.
Bring the mixture to the boil and reduce to a medium heat. Add sugar to taste and the brandy. Allow to simmer for around 40 minutes.
Once the mixture has simmered, sieve and remove spices and fruits.
The claret and muscovado sugar produce a rich flavour which can be diluted with a little water if required.

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You will need

Orange 1
Clementines 3
Lemons 2
Claret red wine 2 bottles
Cloves 10
Cinnamon sticks 2
Star anise 2
Muscovado sugar 150g
Brandy 2-3 shots

Method

Peel the zest from the orange and clementines. Squeeze out the juice together with the juice of the lemons into a large saucepan, adding the claret.
Stick the cloves into the skinless orange and clementines and press them into the skin of the lemon. Place in the saucepan, adding the cinnamon sticks and star anise.
Bring the mixture to the boil and reduce to a medium heat. Add sugar to taste and the brandy. Allow to simmer for around 40 minutes.
Once the mixture has simmered, sieve and remove spices and fruits.
The claret and muscovado sugar produce a rich flavour which can be diluted with a little water if required.