A Recipe for the Ultimate Mulled Wine, from Temptations by Niranj Pather and Prim Reddy
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There are few more tasty pleasures during the chilly winter months than a mulled wine, and this one from Temptations: Exquisite Tastes With an Exotic Touch by Niranj Pather and Prim Reddy hits the spot just right.
Reddy and Pather are South Africans of Indian origin who embrace the diverse culinary offering of cosmopolitan South Africa. Temptations is a reflection of their philosophy, a cookbook encompassing various cultures and featuring heritage recipes passed down through generations, as well as dishes experienced on their travels.
‘I first tasted mulled wine in New York in the winter of 2004. This recipe has been tweaked over the years and this is my current favourite.’ – Prim Reddy, co-author of Temptations
200 g castor sugar
3 small oranges, sliced, plus extra slices for garnishing
2 lemons, sliced
4 pieces fresh ginger, peeled and sliced
6 whole cloves
6 cardamom pods
2 cinnamon sticks
2 star anise
500 ml water
2 x 750 ml bottles red wine of choice
100 ml port
Add all the ingredients, except the wine and port, to a large (5 litre) saucepan. Put on the lid and bring to the boil. Turn down the heat and allow the mixture to simmer for 15–20 minutes.
Set aside for a day or two to allow the flavours to infuse, then add the wine and port and bring to a simmer, without boiling. Strain and serve warm, garnished with orange slices.
Temptations is out now.
This article was originally published in The Penguin Post, a magazine from Penguin Random House South Africa.