It’s that time of year, when the days get shorter and colder that I appreciate the joy that is mulled wine. Huddled outdoors, at a Christmas market, gloved hands grasping a warm glass, and quietly sipping away. It’s something that isn’t popular in Australia, where pretty much all drinks are served icy cold. It’s something that I’ve wanted to recreate so that it can be enjoyed throughout the season, and most importantly something that can still be enjoyed during the holiday season back home in the soaring heat. This boozy sauce pairs perfectly with chicken and turkey.
- 1 1/2 cups of light red wine (merlot, pinot noir)
- 5 heaped tablespoons of caster sugar
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 300g fresh cranberries
- Firstly, prepare your jar. I follow the instructions from BBC Good Food. If you don’t plan on storing the sauce long term, you can simply wash your jar in soapy water, rinse and dry and then make sure you store the sauce for a few weeks in the fridge.
- Place a medium sized saucepan over a medium heat. Add red wine, sugar, cinnamon stick, star anise and cloves. Simmer until the liquid has reduced by half.
- Remove cloves.
- Add cranberries and lower the heat to low- medium. Place a lid on and cook for approximately 8 minutes, stirring regularly, checking that the skins of the cranberries have burst. Using the back of a spoon gently press down on the mixture to ensure all of them have broken down.
- Remove the cinnamon stick and star anise.
- Allow to cool and spoon into prepared jars. Serve slightly warm or place in the fridge and enjoy at a later date.