Chef Jomon Kuriakose, Chef de Cuisine (Acting Executive Chef), Baluchi, The Lalit London
2 unwaxed oranges
Peel of one lemon
Castor sugar 150 gms
Cloves 5 and few extra for garnish
Cardamom pods, 5, bruised
Cinnamon stick 1-inch piece
A pinch of freshly grated nutmeg
Fruity, un-oaked red wine 2 bottles
Ginger wine – 150ml
Peel and juice one orange, and add to a large saucepan along with the lemon peel, sugar and spices.
Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally.
Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.
Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through till it comes together.
When warm, pour into glasses and serve with the orange segments from the second orange as a garnish, along with a few cloves.
Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for later use.
“The interesting thing about making mulled wines is that the proportions of the ingredients can be varied to suit individual taste.
A little more spice, or a little less sugar. Any kind of wine may be mulled, but ports and clarets are usual choices”, says Chef Jomon.