Flamed mulled wine

Mulled wine is a popular winter drink, well known all over Europe, and as is the case with other gastronomic specialities, each region adds its own particular twist.

Traditionally, it’s made with red wine and different spices such as cinnamon, clove and nutmeg, as well as sugar or fruit. The recipe we have for you here also uses lemon and orange zest and apricots. These touches, together with the fact that it’s ‘flamed’ or set alight, give it a touch of sweetness and a fruity aroma that set it apart from other versions.

Mulled wine is made all over Europe and is typically found during Christmas celebrations activities, such as traditional Christmas markets. Mulled wine can be found in many countries, from Scandinavia to Catalonia, as well as Hungary, Bulgaria, Germany, France, Switzerland, Italy and England to name just some examples. In Andorra, it’s also a tradition to drink mulled wine after midnight mass on Christmas Eve.

This is a simple recipe that’s perfect for finishing off a meal and will impress your guests. 
 

Method:

Add all the ingredients to a saucepan and bring to the boil over a high heat. When you see a whitish foam forming on the surface and the mixture starts to boil, reduce the heat to a simmer. While it is cooking, stir it with a wooden spatula until it looks ready, turn off the heat and serve. It is important to note that the longer it cooks, the lower the alcohol content will be.

Ingredients for Andorran-style mulled wine:

- 3 litres wine
- 600 g sugar
- a few sticks of cinnamon
- Lemon peel
- Three orange skins
- Nutmeg shavings
- Three cloves-
300 g dried peaches