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Mulled wine cocktail

  • 100g/4oz light muscovado sugar
  • 1 star anise Star anise star an-eeseStar anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
  • 1 cinnamon stick
  • 4 cloves Clove klo-veThe dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
  • 150ml water
  • 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 2 clementines Clementine kleh-men-tyneThe smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
  • 150ml Cointreau
  • 750ml/ 1¼pint bottle light red wine, such as Beaujolais
  • Twist of orange zest and a star anise, to serve
  • Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.
  • Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.
  • Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.