Mulling Syrup Recipes

Steps:

• 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.

Steps:

• Place syrup in a small sauce pot. Turn heat on low. Add cinnamon stick to the pot. Stud the orange rind with cloves and simmer for 15 minutes. Remove spices with slotted spoon and transfer to a serving pitcher.

Steps:

• in a large pot combine ingredients, simmer over a low heat for 30 minutes. Store in an airtight jar and refrigerate keeps no more than 2 weeks so drink up!

Steps:

• Put all the ingredients into a large pan with 900ml or 1 1/2 pints of water.
• Heat the mixture very gently to dissolve the sugar slowly, then boil for five minutes.
• Leave to cool in the pan.
• Sterilise a funnel by pouring boiling water over it, then use to divide the mulling syrup among three sterilised bottles (300ml or 10 fl oz each).
• Divide the cinnamon sticks and juniper berries among the bottles.
• Seal and store for up to two months.
• When ready to serve, pour the syrup into a pan, add three slices each of orange and lemon, plus a bottle of medium red wine.
• Warm through.

Steps:

• Combine the wine, sugar, vanilla bean, star anise, and peppercorns in a wide pot or skillet over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then decrease the heat to medium; cook until the liquid becomes syrupy and has reduced by about two-thirds, about 10 minutes.
• Use a fine-mesh strainer to strain the syrup into a small container; discard the spices and let cool. Use immediately or cover and refrigerate.
• Use white wine instead of red, and use 1 vanilla bean and five or six 1/4-inch slices of fresh ginger.