Mulled wine

I had a request from a reader for a recipe for mulled wine, and I thought that was a suitably seasonal thing to address.

Traditionally it was made with port and involved adding spices and warming it. Nowadays, red wine is more common.

Two Victoria recipes follow, both brief and not very precise!
Boil some spices* in a little water till the flavour is gained, then add an equal quantity of port, some sugar and nutmeg. Boil together and serve with toast.
*This, I assume, would be whole spices such as allspice, cardamon, cloves and cinnamon bark.

Boil a little cinnamon and some grated nutmeg a few minutes in a cupful of water then pour to it a pint of port wine and add sugar to taste.

On line I found this odd version.
"Mulled Wine

2 eggs, beaten very light with the sugar.

1 table-spoonful white sugar.

2 full glasses white wine. 1/2 cup boiling water.

A little nutmeg.

Heat the water, add the wine; cover closely and bring almost to a boil. Pour this carefully over the beaten egg and sugar; set in a vessel of boiling water and stir constantly until it begins to thicken. Pour into a silver goblet, grate the nutmeg on the top, and let the invalid drink it as hot as it can be swallowed without suffering."

But also there is the complete text of this 1811 book.

There's a modern recipe here.

And there's a whole article on Wikipedia.

My Christmas Newsletter is available here.

Cheers!

Jo :)