Mulled Spice Mix
The scent of mulled wine wafting through the house can conjure up wonderful festive memories. Be prepared this year with this wonderful mulled spice mix. Simply add to red wine to get your own mulled wine mix at home.
50g root ginger
6 cinnamon sticks, roughly broken
4tbsp cardamom pods
8 small bay leaves
300g Demerara or light brown soft sugar
Use a vegetable peeler to pare the skin from the oranges, place on a baking tray lined with Bacofoil Non-Stick Baking Paper. Slice ginger very thinly and add to the tray. Dry in a very low oven for a few hours or leave in a very warm place overnight until dried.
Mix with all other ingredients and store in a Bacofoil Zipper Bag.
For one litre of mulled wine, gently heat 1 bottle red wine, 250ml freshly squeezed orange juice or apple juice and a quarter of the spice mix. Once vapour appears on the surface of the wine, remove from the heat, add a lid and leave to infuse for at least an hour. Reheat again gently before serving.