Mulled Wine

MULLED WINE

Cooking time: 10 minutes | Servings: 4

A fall and winter warmer for the patio, couch or campsite. A little spice kick from the apple cider and black peppercorns balances the honey or agave. This travels well in a Primus Vacuum Bottle for when that warm up break is needed.

ADAM DULYE | Trekking & Expedition

Ingredients:

375 ml red wine

235 ml apple cider

0.5 orange- sliced

16 whole cloves

8 cinnamon sticks

8 star anise

16 black peppercorns

1.5 tbsp honey or agave

60 ml brandy

0.5 cheesecloth

0.5 string to tie

Instructions:

COOK OUTSIDE

01 Place the cheesecloth flat on a work surface. Place the cloves, cinnamon, black peppercorns and star anise inside and close up and tie with string.

02 In a three liter Primus Campfire Pot pour in the wine, apple cider and two orange slices, reserving the remaining four for garnish

03 Bring the wine over medium heat to a simmer. Do not let the liquid boil.

04 Stir in the honey/agave.

05 Bring back to a simmer and simmer for 10 minutes.

06 Add the brandy, remove from heat and remove the cheesecloth.

07 Serve and garnish with an orange slice or chill to hold cold for up to 24 hours.

08 Note: If you are using the Primus Tupike add a little camp flavor by grilling the orange and cinnamon sticks on the included Griddle Plate over medium heat until lightly marked, then add to the wine.