Warm up this winter with Emma Cantlay, food illustrator and one half of the Seasonal Supper Club, as she shows us how to make her signature mulled wine🍷. 

Find the full recipe below!

Ingredients: 

• 1 orange, the peel and juice
• A thumb sized piece of ginger
• 4 bay leaves (fresh or dried are both fine)
• 2 cinnamon sticks
• 2 star anise
• 4 cloves
• 1 nutmeg
• 3tbsp caster sugar
• 750ml red wine (a merlot is great here)
• 100ml orange liqueur or brandy (optional)

Recipe:

1. Using a sharp knife or vegetable peeler, remove about 5 long strips of orange peel, then juice the orange. Roughly slice the ginger, you can even leave the skin on!
2. Add the peel, juice and ginger to a deep pan alongside the bay leaves, all the spices and the sugar.
3. Add both the wine and liqueur (if using) to the pan too, then pop on a low heat for about 15 minutes being careful not to let it boil at any point.
4. After it’s warmed through, ladle into mugs or your favourite brew bottle. For a more intense flavour, leave to infuse for an hour or so and reheat before serving!