I don't wait for Christmas to make mulled wine, I just wait till the weather is cool and then I know what I'm going to stack. So what makes my mulled wine so special? I throw in a bit of cointreau to make it more-orangey.
I follow the Jamie Oliver to make the wine - throw in all the spices - Bay leaf, cinnamon, cloves and vanilla bean along with orange peels and lemon peels into a a cup of water and sugar and let it come to a rolling boil. This is so that all the flavours can infuse and you get a lovely warm liquid. Then throw in the wine and only only simmer it. Let it heat through gently. This process will take about 20 minutes so be patient. And then put in either some brandy or a bit of cointreau - which is really my mantra.
This year too, I made lots of mulled wine - nearly 15 litres worth of it. So when I had a bit of leftover, I wanted to make something special with it. And when I read that a fellow blogger Apeksha Jain who now has a jamming business called The Gourmet Jar made some Mulled Wine Jam this season, I wanted to try my hand it as well.
I am glad I did. I wish I had made much more, because the mulled wine jam works beautifully as filling for cakes and cupcakes. They work brilliantly in thumbprint cookies and can easily be slathered on toast. I never realised it would be so easy.
Since I mulled my wine at home, am sharing a standard recipe, with you from here . But trust me before you jam it, drink some. I have used grapes, but feel free to use whatever fruit you have at hand, it'll be brilliant with just about anything
Mulled Wine Jam
1/2 kg black seedless grapes
1/2 kg sugar
500 ml mulled wine
1 stick cinnamon
One big peel of orange
One sterlised jar
1. Wash and dry the grapes and throw it into a clean pot. Add the sugar, water, cinnamon stick, cloves and orange peel into it
2. Let the mix come to a rolling boil. Simmer and reduce to half. At this stage you have to be careful since the jam will start jamming any minute.
3. Let it cook until you stick a spoon into it and wipe with your fingers, if it's runny let it cook for another 10 minutes. The moment you are able to run your finger through the jam and the groove stays, your jam is ready.
4. Pour into a sterlised jar, and let it cool. Keep refrigerated.