Recipe: Lynda Hallinan’s Marmalade Mulled Wine
The end-of-season abundance of citrus is ideal for this mulled wine.
Recipe: Lynda Hallinan Photo: Sally Tagg
If, unlike Lynda, you are lucky enough to have a surplus of grapefruit, juice the extras, use the skins for marmalade, then add both to a pot of mulled wine fortified with citrus liqueur. Or, fill your workday thermos with a virgin version, as mulled wine is equally moreish when made with a teetotal tipple such as Giesen 0% New Zealand Merlot or Jacobs Creek Unvined Shiraz.
INGREDIENTS
750ml red wine
500ml fresh grapefruit juice
1 cinnamon stick
1 star anise
1 teaspoon vanilla extract
1 bay leaf
½ cup marmalade
50ml Cointreau or Triple Sec (optional)
fresh bay leaves and orange slices, to garnish
METHOD
Combine all ingredients except the liqueur (and garnishes) in a large pot or slow cooker and bring to a very gentle simmer.
Just before serving, take off the heat, strain out the whole spices and add the citrus liqueur.
Serve garnished with orange slices and fresh bay leaves.