Prep 24 hrs
Cook 3 hrs
A smooth rich Yule tradition: warm fruity spicy mulled red wine to warm the cockles of your heart. Sip you way through the heavenly wine & then enjoy eating the delicious fruity remnants (the best part in my opinion). Best served with flair & excess and shared with friends!
2 - 3 750ml bottles of
- pinot noir, merlot, or pinot or cab sav (cheap or clear skins) red wine
- 2 oranges (fresh)
- 350 ml boysenberries (canned in juice is good)
- 3 cinnamon sticks
- 2 whole star anise
- 1 cup brandy
- 1 cup dried sultana
- 1⁄2 cup water
- 1 teaspoon ground ginger
- 2 tablespoons dark brown sugar
- ground nutmeg
- Night before: Place sultanas in a separate dish with good lid & cover with the brandy. Ensure there is room for the fruit to swell & expand. Cover and set aside in cool place.
- 2 to 3 hours before serving: Place the soaked sultanas & all remaining juice, the water, brown sugar, & boysenberries including juice into the slow cooker.
- Switch on the slow cooker to its lowest heat setting.
- Add 1 of the bottles of wine.
- Add the zest finely chopped or shredded from one of the oranges. Peel or chop off the remaining pith from the orange, chop the fruit flesh into smaller pieces & add to the slow cooker.
- With the second orange cut off & discard the top & tail of the pith (as this is hard) then slice into quarters length wise. Thinly slice these quarters and add to the slow cooker.
- Add the remaining wine and spices.
- Stir gently and place the the lid on the cooker.
- Monitor the temperate up to serving time - if necessary switch the heating OFF for short periods of time to ensure the wine holds to a warm but never hot (to touch) temperature.
- Serve each glass with fruit in the bottom of the glass & a teaspoon to enjoy the delicious fruity end of this Yule Tide drink.
- HINT: If you have left overs let then cool & store in an air tight container in the fridge over night - then check out my Mulled Wine Drop Scones recipe for morning snacks the next day - YUM!