THE FESTIVAL CARNET
Christmas Mulled Wine with Orange and Spices
A warm red wine with citrus, cinnamon and banyan, gently brewed for six small cups.
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This homemade version takes on the association of red wine, citrus and spices from the Alsatian Christmas markets. It remains simple: a saucepan, an orange and three whole spices are enough. Heat gently and then let it steep, rather than boiling the wine for a long time.
Plan six small cups of about 150 ml. The drink retains alcohol after heating: does not present it as a non-alcoholic version. For the latter, follow the citrus cocktail or the Christmas infusion. The sweetness depends on the wine chosen; the 60 g of sugar is the amount of this proposal.
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The preparation step by step
Prepare the cups
Choose six small, heat-resistant cups. Place a strainer on a pitcher supporting hot liquids, to filter the drink as soon as its scent suits you.
Wash and remove the orange
Wash the orange by rubbing its skin. With the economist, take three broad strips of zest, without taking away the bitter white part. Cut the rest of the fruit into 5 mm rings.
Weighing the spices
Prepare the cinnamon stick, the two star anise pods and the two cloves. Keep them whole so that you can remove them; do not reduce them to powder.
Dissolve the sugar
Pour 150 ml of water and 60 g of sugar into the pan. Warm gently by stirring with a spoon until the crystals are no longer seen at the bottom.
Start the infusion
Add the three zests and spices to the sweet water. Let it simmer very gently for five minutes, then lower the heat before adding the wine.
Pour the red wine
Add 750 ml of wine and orange slices. Stir gently to homogenize without splashing. Keep the pan uncovered to monitor the surface.
Heat without boiling
Gradually raise the drink to 70 °C, measuring in the center without touching the bottom. Steam appears, but the surface should not bubble. Counts about ten minutes on low heat.
Let the flavour spread
Remove from the heat, cover and wait ten minutes. Taste a small spoon after letting it cool down. If cinnamon is already very present, remove the spices immediately.
Filter the preparation
Pour into the strainer to retain zests, spices and pucks. Do not crush nails or pieces of skin, which would make the drink more bitter.
Divided and Served
Pour about 150 ml into each cup and serve hot, without burning. Do not put whole spices back in the cups: they have finished their infusion and are not eaten.
Conservation. Quickly cool the rest, cover and refrigerate until the next day. Heat only the portion to be served, without boiling.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Citrus fruits
Take only the orange part of the zest; a large amount of white skin gives bitterness.
The Heater
A mild temperature makes it easier to control the taste. The heating does not turn this drink into a non-alcoholic drink.
Questions Before You Start
Is this a unique Alsatian recipe?
Families use different mixtures. This proposal uses classic spices without claiming to be the only traditional recipe.
Can I use grape juice?
You will get another drink, sweeter: replace 750 ml of wine with 750 ml of grape juice and remove the 60 g of sugar; preserve water, orange and spices.
Can I make hot wine the night before?
Yes, filter it after infusion, cool it quickly and keep it covered in the refrigerator. Warm up slowly the next day.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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