by Kitchen Butterfly
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Kitchen Butterfly's Notes:
120ml Red wine ( I used a young, fruity wine) Ask a question about this ingredient
80g (Light brown) sugar Ask a question about this ingredient
1 Vanilla pod, seeds scraped out and pod reserved Ask a question about this ingredient
1 Cinnamon stick Ask a question about this ingredient
2-3 Whole black peppercorns Ask a question about this ingredient
2 Whole cloves Ask a question about this ingredient
Rind from 1/2 an orange in thick strips Ask a question about this ingredient
150g whole (frozen) cranberries Ask a question about this ingredient
Juice from 1/2 an orange Ask a question about this ingredient
Make mulled wine syrup by mixing all the ingredients except the cranberries in a saucepan. Heat on low-medium and stir until the sugar is dissolved.
Ask a question about this stepLet simmer for 5 minutes. Then remove all the spices (cloves, cinnamon, vanilla pods, orange rind)
Ask a question about this stepAdd cranberries to the mulled wine mixture and let simmer in a closed pan till the cranberries burst and soften (7-8 minutes or longer)
Ask a question about this stepWhen the cranberries are burst and have softened, take off the heat and pour in the orange juice. Stir well to combine and pot in clean (sterilised) jars. Makes about 1/2 a cup
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
