Regular Taste And Syrups
Mulling syrup
This spiced syrup works equally well for mulled wine or cider. Make a batch ahead of time for entertaining or make up a gift kit for Christmas
Ingreadient
- 250g caster or granulated sugar
- 2 oranges, halved
- 6 whole cloves
- 6 whole allspice
- 2 cinnamon sticks
- ¼ nutmeg, freshly grated
- small piece ginger, sliced
Direction
- Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
- Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
- Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.
