Those dark Granite Belt winter nights create a hankering for a cosy feeling, and nothing says winter or Christmas in July like a warm and spicy cup of mulled wine snuggled up by a fireplace. The cinnamon, cloves and red wine combination are like aromatic heaven.
Mulled wine is steeped in history. Ranging from the Romans in the 2nd century who needed to keep warm while conquering far and wide to the Greeks, who mulled to save waste. Europeans have long thought the spices and heat warded off illness.
The wonderful thing about mulled wine is that it seems a bit complex, but don’t worry, as it’s actually very easy to make and can be done in larger batches for groups, gatherings and parties.
The local grapevine advises the best mulled wine is made at Squished Berry, right here on the Granite Belt and they’ve very kindly let us share their recipe with you.
“Hot Squished” Mulled Wine by Squished Berry
2 bottles Squished Berry “Berry Red” wine or other Granite Belt fruity/bold red wine. The ‘Berry Red’ wine is a sweeter style of red wine made with Shiraz grapes.
1 ½ cups sugar
3 cups water
1 orange sliced
20 whole cloves
6 sticks cinnamon
Syrup: Mix water, orange and spices and simmer for an hour. Strain and reserve syrup.
Gently heat wine (without boiling) and add to the syrup and stir.
Finally, add your favourite garnishes, serve and enjoy.
Of course, you can play with the ingredients and make it your own. Another Granite Belt produces inspired option could be an apple/vanilla combination.