Category — ginger

Ingredients

• 1 bottle of red table wine
• 50 ml - 100 ml (1/4 - 1/2 cup) vodka (optional)
• 5-20 cloves
• 1 rounded tsp. cardamom seeds
• 2 to 4 cinnamon sticks
• 1 or 2 pieces of ginger
• Zest of half a lemon
• 125 to 250 ml (1/2 to 1 cup) sugar
• 1 rounded tsp. vanilla sugar

Method

1. Crush the cinnamon and cardamom. Peel the lemon. Put all the spices and peel into a glass jar with the vodka.
2. Cover. Leave overnight. Strain the vodka, discard the spices.
3. Mix the spiced vodka with the wine and sugar.
4. Heat all the ingredients in a large saucepan until steaming hot. Do not boil! Stir and taste.
5. If not sweet enough, add more sugar. If too sweet, add more wine.

• 1 bottle Sparkling Wine
• 140ml (1⁄4 pint) Blackcurrant Syrup
• 3 large Oranges
• 9 Cloves
• 1 Cinnamon Stick
• 1⁄2 tsp Ground Mace
• 1⁄2 tsp Ground Ginger
• Vodka or Gin to taste (optional)
• 285ml (1⁄2 pint) Fruit Juice (optional)
• Sugar to taste

1. Preheat oven to 180°C: 350°F: Gas 4.
2. Stick 3 cloves in each orange and place the whole oranges in a deep ovenproof dish, bake for around 20 minutes.
3. Slice the oranges into a bowl.
4. Heat the wine, but do not allow to boil, (adding the fruit juice if using) with the cinnamon, mace and ginger.
5. Add the blackcurrant syrup and the oranges and cloves and continue heating.
6. Sweeten to taste, then add the vodka or gin.
7. Serve immediately.

In medieval times, mulled wines were calledYpocras or Hipocris, named after the physician Hippocrates. This recipe is from The Accomplisht Cook, written in 1660 by Robert May. The recipe is for Ipocras with Red Wine.

• 1 gallon wine
• 3oz cinnamon
• 2oz ginger, sliced
• 1/4oz cloves
• 1oz mace
• 20 peppercorns
• 1oz nutmeg
• 3lb sugar
• 2qt cream

“Take a gallon of wine, three ounces of cinamon, two ounces of slic’t ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.”

In essence, mix all ingredients and heat slowly in a large pot. Serve warm. You can also let it ’settle’ for a few days and serve it cool, depending on which way tastes better to you!

• 2 x 75 cl bottles medium to full-bodied red wine
• 1 orange stuck with cloves
• 2 oranges, sliced
• 2 lemons, sliced
• 6 level tablespoons granulated sugar or honey
• 2 inch (5 cm) piece cinnamon stick
• 2 level teaspoons finely grated fresh root ginger or ground ginger
• 2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)

• One bottle of red wine
• One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
• One peeled and sliced lemon (keep peel to add zest to taste in cooking pot)
• 1 tsp ground nutmeg
• 2 tsp ground ginger
• 5 whole cloves
• 3 cinnamon sticks
• 1/2 cup sugar (or honey can be substituted)
• 2/3 cup brandy or cognac
• 1/2 cup water

PREPARATION:

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved.

• One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
• One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
• 1⁄4 cup of brandy
• 8-10 cloves
• 2/3 cup honey or sugar
• 3 cinnamon sticks
• 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted)

PREPARATION:

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved.

• 6 sticks of cinnamon
• 12 whole cloves
• 1/4 tsp nutmeg
• 1/8 tsp ginger
• 1/8 tsp allspice
• red wine
• 1/4 cup of sugar

1. Combine the spices and citrus in a dry red wine
2. Add sugar
3. Heat this through for at least 15 minutes; don’t boil
4. Serve