We share Caroline Fleming’s Red Mulled Wine recipe, just one of more than 100 Danish recipes featured in her book Cook Yourself Happy. Here is what Caroline has to say about this recipe:
I believe in ‘any excuse’ for a glass of mulled wine, not just when the temperature outside is below freezing. In Denmark we start serving mulled wine in November, as soon as winter has properly stepped into season, and don’t just keep it for Christmas and the ski season. Although skiing holidays would not be the same without mulled wine.
This red mulled wine is lovely served with vanilla and oat cookies (see page 226) or cinnamon Christmas cookies (see page 222), and will really warm you deep into your soul.
1.5 litres (21/2 pints/6 cups) red wine
18 whole cloves
12 cardamom pods
2 cinnamon sticks
1 whole orange, sliced
3cm (11/4 inch) long thin slice of fresh ginger
200g (7oz/1 cup) raw cane sugar
300ml (10fl oz/11/4 cups) sweet vermouth
200ml (7fl oz/generous . cup) vodka
200g (7oz/generous 2 cups) flaked almonds
200g (7oz/scant 11/4 cups) raisins
Put the red wine, cloves, cardamom pods, cinnamon sticks, orange slices, ginger and sugar in a large saucepan and allow to stand overnight (or for at least 12 hours) with the lid on.
The next day, add the vermouth and vodka and bring to a gentle boil. After simmering for 10 minutes, strain through a sieve to remove all the spices and orange pieces, then add the almonds and raisins and gently simmer for a further 10 minutes.
Serve in glasses or mugs, with teaspoons for easy eating of the raisins and almonds.