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Spiced cranberry & pear relish
Spiced cranberry & pear relish
A star rating of 4.6 out of 5.16 ratings

A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts

White chocolate chip fudge
White chocolate chip fudge
A star rating of 4.7 out of 5.50 ratings

Why not make a gift of this indulgent fudge? You can vary it with different types of chocolate to suit different tastes

Try this recipe for mulled wine syrup, then check out our classic mulled wine.

Nutrition: per serving

  • kcal15
  • fat0g
  • saturates0g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.

  • step 2

    Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.

  • step 3

    Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.

RECIPE TIPS
PRESENTING YOUR GIFT

Make up a kit as a gift by tying some

cinnamon sticks to the neck of the bottle

with ribbon, and accompanying it with

a good red wine. You can buy nice

preserving bottles from lakeland.co.uk.

Recipe from Good Food magazine, November 2010

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Comments, questions and tips (43)

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Overall rating

A star rating of 4.7 out of 5.31 ratings

joandrewsU3iMq7an

I make this every Christmas for my family, and every year they tell me it's the best mulled wine ever. Like some others, I squeeze the oranges into the mixture for extra flavour. The consistency is not of a syrup, so that is a bit of a misnomer. It's just a liquid. But as I don't really want sticky…

a.c.m.deshazo5zUwDFB0

tip

Please refrigerate this syrup after making it to keep everyone healthy. Washing a bottle in warm soapy water and then in "a warm oven" does NOT sterilize it. Also, depending on how cool (or cold) the syrup is you risk thermal shock (ie exploding glass) when pouring it into a hot, glass bottle.

joandrewsU3iMq7an

This is a very common method of sterilising glassware, e.g. for jams and preserves. It's good advice to avoid thermal shock, however if you follow the recipe you will be pouring hot syrup into hot bottles

ldupuy

question

Hello, After reading some comment complaining about the consistency & as per other syrup recipes (including on this site), I was wondering if doubling the amount of sugar (to balance the amount of liquid) would be a good idea? Thanks for your help.

goodfoodteam avatar
goodfoodteam

Hello. After reading the comments we would stick with Lulu's recipe, as overall there are no complaints about the taste of it. We think you will make the mulled wine too sweet by adding more sugar. Also several people said they squeezed their oranges into the syrup which will add more flavour, but…

ladyruskin

A star rating of 5 out of 5.

This was great and really easy to make, although the straining was a bit of a faff! I used demerara sugar per a previous comment and added some star anise into the mix. It was well received by all the recipients - we ended up making a dozen bottles as gifts!

ameynert

A star rating of 5 out of 5.

Mine came out cloudy too, but with all the juice I got out of the oranges I'm not surprised. I added a couple of whole star anise and did the orange zest. I filtered with a doubled muslin in a fine sieve. Ikea sell some quite nice 1L bottles that hold a double batch perfectly (mine was a touch over…

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