Mulling Syrup Recipes

MULLED WINE SYRUP

Mulled Wine Syrup image

A deeply aromatic syrup to make the most heavenly mulled wine you'll ever taste. Also wonderful brushed onto hot cakes, added to frosting or used to make a simple Prosecco or Champagne cocktail.

Provided by Just Jo

Number Of Ingredients 9

Ingredients

250 g light brown muscovado sugar
2 star anise
4 cinnamon sticks
2 tsp chai masala spice*
1 heaped tbsp green cardamoms lightly cracked
3 bay leaves
2 nuggets of stem ginger
1 split vanilla pod and it's seeds
Juice of 6 clementines

Steps:

Slit the vanilla pod open and scrape the seeds into a medium saucepan. If you have time, stir all the remaining ingredients together and all to sit for half an hour to mingle and develop flavour.
Bring to the boil then reduce to a simmer and allow to bubble gently for 10 minutes.
Pour into a sterilised bottle or jar with a capacity of about 300ml, store at room temperature away from sunlight. That's it!

Nutrition Facts : Calories 1057 kcal, Carbohydrate 271 g, Protein 1 g, Fat 1 g, Sodium 75 mg, Fiber 8 g, Sugar 252 g, ServingSize 1 serving

MULLING SYRUP

Mulling syrup image

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

Provided by Lulu Grimes

Time 35m

Yield Makes 2 x 400ml bottles

Number Of Ingredients 7

Ingredients

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

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.

Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar

MULLING SYRUP

MULLING SYRUP image

Categories Molasses

Number Of Ingredients 7

Ingredients

1/2 cup water
7oz brown sugar
1/2 tsp each of nutmeg, cinnamon & allspice
3 tbsps molasses
juice 2 oranges
zest 1 orange
750ml triple sec

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!

MULLED MAPLE SYRUP

Mulled Maple Syrup image

Provided by Rachael Ray : Food Network

Categories condiment

Time 20m

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 cups maple syrup
1 cinnamon stick
1 large piece orange rind
3 whole cloves

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.

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