Grilled Mulled Wine

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Mulled wine is a red wine based alcoholic drink, warmed with mulling spices (cinnamon, star anise and cloves). This version uses grilled oranges and lemons, for deeper caramelised undertones- Perfect for any after dinner winter night cap with friends.

 1 cinnamon stick
 2 star anise pods
 4 whole cloves
 2 oranges
 1 lemon
 ½ cup cup caster sugar
 750 ml dry red wine
  cup cup Brandy (optional)
1

Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

2

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place a small Weber Casserole Dish or barbecue-safe saucepan onto the barbecue to preheat for 1 to 2 minutes. Add the cinnamon stick, star anise pods and cloves to the pan and toast over direct medium heat, with the lid closed for 3 to 4 minutes or until fragrant. Remove the pan from the barbecue.

3

Peel the rind off one orange and one lemon (trim away any white pith from the rind segments as it will make the wine bitter). Cut all the oranges and lemon in half. Grill the orange and lemon halves, cut side down for 2 minutes over direct medium heat. Flip the citrus over and cook for a further 2 minutes. Squeeze some of the juice out of the citrus into a bowl and place the citrus (cut side up) back onto the barbecue to grill for a further 2 minutes to release all the juice. Once nicely grilled, squeeze the remaining juice out of the citrus into the bowl.

4

For the orange garnish. Dip the slices of orange into sugar and grill over direct medium heat for 2 minutes, or until caramelised grill marks appear on one side. Set aside until required.

5

Adjust the barbecue to low heat. Add the squeezed citrus juice, reserved peels, caster sugar and toasted spices to the pan. Cook for 4 minutes, over direct low heat, or until the syrup is gently simmering.Adjust the barbecue to low heat. Add the squeezed citrus juice, reserved peels, caster sugar and toasted spices to the pan. Cook for 4 minutes, over direct low heat, or until the syrup is gently simmering.

6

Add the wine and brandy, gently warm over direct low heat for 4 minutes just until it starts to simmer (don’t boil). Turn the barbecue off. Serve into glasses with a slice of caramelised orange into each glass. Place the lid on the casserole dish, to keep the wine warm while you enjoy.

Tips
7

Use whole spices: Don’t be tempted to use ground spices, as it will create an undesired texture in the wine. Toasting the whole spices brings out extra flavour.

Ingredients

 1 cinnamon stick
 2 star anise pods
 4 whole cloves
 2 oranges
 1 lemon
 ½ cup cup caster sugar
 750 ml dry red wine
  cup cup Brandy (optional)

Directions

1

Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

2

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place a small Weber Casserole Dish or barbecue-safe saucepan onto the barbecue to preheat for 1 to 2 minutes. Add the cinnamon stick, star anise pods and cloves to the pan and toast over direct medium heat, with the lid closed for 3 to 4 minutes or until fragrant. Remove the pan from the barbecue.

3

Peel the rind off one orange and one lemon (trim away any white pith from the rind segments as it will make the wine bitter). Cut all the oranges and lemon in half. Grill the orange and lemon halves, cut side down for 2 minutes over direct medium heat. Flip the citrus over and cook for a further 2 minutes. Squeeze some of the juice out of the citrus into a bowl and place the citrus (cut side up) back onto the barbecue to grill for a further 2 minutes to release all the juice. Once nicely grilled, squeeze the remaining juice out of the citrus into the bowl.

4

For the orange garnish. Dip the slices of orange into sugar and grill over direct medium heat for 2 minutes, or until caramelised grill marks appear on one side. Set aside until required.

5

Adjust the barbecue to low heat. Add the squeezed citrus juice, reserved peels, caster sugar and toasted spices to the pan. Cook for 4 minutes, over direct low heat, or until the syrup is gently simmering.Adjust the barbecue to low heat. Add the squeezed citrus juice, reserved peels, caster sugar and toasted spices to the pan. Cook for 4 minutes, over direct low heat, or until the syrup is gently simmering.

6

Add the wine and brandy, gently warm over direct low heat for 4 minutes just until it starts to simmer (don’t boil). Turn the barbecue off. Serve into glasses with a slice of caramelised orange into each glass. Place the lid on the casserole dish, to keep the wine warm while you enjoy.

Tips
7

Use whole spices: Don’t be tempted to use ground spices, as it will create an undesired texture in the wine. Toasting the whole spices brings out extra flavour.

Grilled Mulled Wine
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