Mulled wine has been prepared since the time of the ancient Greeks, when the combination of mulled wine, honey, cinnamon and cardamom was considered healing. Today we take pleasure in it during the winter months along with sausages, gingerbread cookies or just citruses or dried fruits. Cheers!
1 l (33.8 fl oz) dry red wine (frankovka)
80 g (2.8 oz) brown sugar (demerara)
1 orange (without pesticides)
1 lemon (without pesticides)
2 bay leaves
pinch of grated nutmeg
100 ml (3.4 fl oz) Muscat vine
Peel 2 rinds of lemon and orange. Cut the orange in half and squeeze the juice.
Put sugar, orange juice and 100 ml vine in a deep pan. Simmer until the liquid is reduced, i.e. until you get a syrup.
After you get syrup, add the rest of the vine, 2 rinds of lemon and orange, bay leaves, cloves, cinnamon and nutmeg. As soon as the liquid is brought to a boil, remove from fire.
Add Muscat vine and mix. Leave for about 10 minutes and strain.
Serve immediately with sweet or sour snacks.