A delicately spiced mulled inspired by a London trip and very suited to our cold weather.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1/4cupraw cane sugar
2whole star anise
In a medium pot, combine 1 cup red wine, sugar, cinnamon, allspice and star anise. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, for 5 minutes. Stir to ensure that all the sugar is dissolved. The syrup will be dark and fragrant.
Slice the orange into 1/4-inch rounds, peel and all. Carefully add orange slices to the pot. Arrange them so they are submerged under the spiced syrup. Partially cover the pot with a lid and infuse with the oranges for 10 minutes.
Pour in the remaining bottle of red wine and the port and stir to combine.
Over low heat, warm the mulled wine to the desired temperature for serving. Stir well, then strain through a small sieve into coffee cups or a thermos. Serve hot, with an orange slice.