Oli's mulled wine

Ingredients for 1 servings:

• 2 liters of red wine
• ¾ liter rum, with 40% – 54%
• 1 kg orange(s), untreated (including blood oranges)
• 250 g lemon(s), untreated
• 1 vanilla pod(s)
• 5 cloves, whole
• 250 g sugar (as desired)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

I’ve been working on this recipe for several years now and have made a variety of different creations with it. How you refine it further is up to you. But one thing is certain: the recipe is the highlight. Everyone who has tried this mulled wine has been absolutely thrilled, even people who rarely drink mulled wine. Please invest a little more in the ingredients (especially the vanilla), as the flavor will thank you in the end. I always buy untreated fruit, as I boil it with the skin on, as the skins also contain essential oils. Pour the red wine into a large saucepan (4-5 liters) and heat it slowly. During this time, quarter the lemons and oranges, making sure to remove the lemon pips. The wine should now be at a suitable temperature. Add the sliced ​​fruit and cloves to the wine. Please ensure that the brew only simmers gently; it should not boil vigorously. Slice the vanilla lengthwise and add the seeds to the brew. Regarding the rum: Some people like it hot, but I prefer a 40% rum (or one made from sugar cane, which has a much better flavor), because you might want to drink a second cup, but that’s up to you. Add 500 ml of the rum of your choice to the brew to flavor it. Let the whole thing simmer until the pulp begins to separate from the fruit (approx. 1-1.5 hours). The pulp will change color during this time. To help, simply take a quarter of a fruit and open it up to the skin. When it has colored all the way to the skin, then it’s ready. Stir the brew several times to ensure all the fruit has cooked through. During this time, you should thoroughly rinse the bottles; they will be used for storage. When the brew is ready, turn the heat down until it is just hot. Remove the fruit and cloves with a slotted spoon. Once the fruit has cooled slightly, press out the remaining juice and add it to the brew. If you like the pulp, you can puree it or simply add some of it to the brew. Now heat everything up again, add the remaining rum, and season with sugar to taste. The more pulp you add to the finished brew, the thicker the mulled wine will be. Now pour your finished mulled wine into the prepared bottles while it’s still hot and seal them immediately. This way, the mulled wine will keep for several months. I make the mulled wine at the beginning of December, and we sometimes drink it well into February without ever having any problems. The whole process takes about two hours. You’ll get 10 medium-sized cups out of it. I now have to brew 20-30 liters to satisfy at least my closest friends.