Orange & Cranberries in Mulled Wine
Orange & Cranberries in Mulled Wine
Oranges and Cranberries poached in Spiced Mulled Wine Syrup
Serves 4
Preparation Time: About an hour
Cooking Time" 30 mins
This is both tangy and refreshing and a pudding that makes its way onto the table in the Winter, especially at Christmas time. This can be made in advance and rest, covered, in the refrigerator.
Serves 4
Preparation Time: About an hour
Cooking Time" 30 mins
This is both tangy and refreshing and a pudding that makes its way onto the table in the Winter, especially at Christmas time. This can be made in advance and rest, covered, in the refrigerator.
Nowadays, everyone prefers less sugar or even an alternative - so although this recipe is in its original form you can of course add much less sugar or use Agave Syrup, Maple Syrup, Honey or anything according to personal preference.
Ingredients:
8 Blood oranges (if in season, otherwise nice firm oranges)
600 ml / 1 pt white wine
400g / 14 oz golden granulated sugar (use less if you prefer this to be less sweet)
1/4 tsp salt
250 ml / 9 fl oz fresh apple juice
1 cinnamon stick
1 star anise
4 cloves
200g / 7 oz fresh cranberries
To serve
Double cream
- Peel the zest from three oranges very thinly so as not to include any white pith and cut into very thin strips.
- Put the strips of peel into a saucepan with 300 ml white wine and 200 ml of sugar. Bring to the boil, stirring constantly and simmer uncovered for about one hour. The peel will now be translucent and the syrup greatly reduced.
- Using a sharp knife, carefully peel all of the oranges just leaving the flesh and put to one side.
- Take a large saucepan and add 300 ml white wine, apple juice, 200 ml sugar, cinnamon stick, star anise and cloves and boil for 3-4 mins to allow spices to infuse.
- Add the cranberries and boil for 2-3 minutes.
- Carefully nestle the oranges into the cranberries and liquid, cover and simmer for about ten minutes.
- Now using slotted spoon, remove oranges and cranberries into a serving dish.
- I would recommend carefully slicing the oranges and serving them as prettily as possible keeping each orange together.
- Using the slotted spoon, transfer the candied peel into the spiced liquid, discarding the syrup. Boil uncovered for 15 minutes and then pour over the fruit.
- Place the dish in the fridge for a minimum of three hours before serving.
- Serve with lashings of double cream.