In our household I am the predominant cook. Not in the sense that I make great dishes or experiment much but simply I cook more often than my husband. He is much more adventurous with cooking than I am. I tend to stick to what I know.
A few nights ago Oscar came home from work with this wonderful idea to make mulled wine to enough on the cold evening.
Noun, 1. mulled wine – wine heated with sugar and spices and often citrus fruit.
Here is what you need:
1 thing of ginger (Do you call it a clove? I have no idea)
1 cinnamon stick
2 aniseed stars (They look like stars okay)
2 or 3 cloves
4 unidentified ball things (Smells like liquorice)
1 cup brown sugar
1 bottle red wine
Here’s what you do:
Pour the bottle of wine into a saucepan and heat at a low temperature (You don’t want it to boil, then it loses the alcohol)
Slice the orange in half and peal it. Throw the peels of half the orange in the pot and squeeze the juice of the peeled half into the wine. Now throw the other half of the orange into the pot.
Chuck in the cinnamon, cloves, aniseeds and the strange ball things. Let it simmer.
Now add the cup of brown sugar and slowly stir it in.
Peel a little arm (?) of ginger and flatten it with the side of your knife. Or a molter and pestle if you have one. Add it to the simmering mixture and let it slowly heat away.
Leave if for 10minutes then take it off the stove.
Use a strainer to remove the spices and orange halves and enjoy hot.