Kibkom North Cyprus Forum

Does anyone know if this is available and where please?

Food lodge, Catalkoy. Just passed Tempo on the right hand side.

Supermarkets often have spice sachets/packets for making your own...

Keithcaley wrote:Supermarkets often have spice sachets/packets for making your own...

Love the smell of home made mulled wine.

I wish I loved MW, but don't as it makes me sneeze!! I think its the cloves.

sophie wrote:I wish I loved MW, but don't as it makes me sneeze!! I think its the cloves.

Well there's a simple solution... make your own leaving out the cloves... use allspice instead.

Jamies recipe. I usually use a bit less sugar and make up double of the syrup and bottle and use as needed

jamie's mulled wine
• 2 clementines
• peel of 1 lemon
• peel of 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg from which to take 12 gratings
• 1 whole vanilla pod, halved
• 2 star anise
• 2 bottles of red wine
Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.

Crikey, I didn't know it was that complicated with regards ingredients.

Wow! Quicker to drive to The Food Lodge! She makes her own by the way, so you could ring up and order some.

There's a nice Bottle of GLUHWEIN in the RAFFLE at Karsiyaka Park Xmas Singalong Tonight !!

Most proprietary brands are made using plonk. If you make your own at least you can choose a decent base. The JO recipe is quite over the top when all you really need is a blend of whole spices some sugar and some peeled orange zest.

• 250g caster sugar
• 6 whole cloves or one allspice whole
• 1x 2" cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg from which to take 12 gratings
• 1 whole vanilla pod, halved
• 2 star anise

You can use whatever aromats you like...

You can use muslin tied around the spices for easy removal.

Heat 1/3rd bottle with sugar, spices and orange zest until all sugar dissolved then add remainder plus one more full bottle and bring back up to piping hot NOT boiling... and serve.

I wonder why I don't sneeze when I drink Gluhwein, when I thought they were identical.

Never put sugar in mine.

Deniz1 wrote:Never put sugar in mine.

Obviously you need to regulate the sugar content if starting with a sweet wine.... but if you only add aromats to a very dry wine most people won't enjoy it as much.

I put cointreu in that sweetens it enough for me