Cooking-ez.com

1,023 easy and fully explained recipes, with 11,222 photos and 77 videos

Mulled wine Belle-Plagne style


Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
182,914 14.8/5 for 8 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 6 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
29 min.1 hour 3 min.1 hour 32 min.
Keeping:
Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Mulled wine Belle-Plagne style : Photo of step #1
I advise you to use a very basic wine.

Pour 1 litre red wine into a pan and bring to the boil on medium heat.

Stage 2 - 5 min.
Mulled wine Belle-Plagne style : Photo of step #2
Meanwhile, cut fruit in half, set half an orange and a half grapefruit aside, and squeeze the others.

Stage 3 - 5 min.
Mulled wine Belle-Plagne style : Photo of step #3
Scrub the skin of the other 2 half fruit thoroughly, and cut into small pieces, with both peel and flesh on each as far as possible.

Stage 4 - 3 min.
Mulled wine Belle-Plagne style : Photo of step #4
When wine boils, set light to the alcohol vapours (a pretty blue flame) by holing a flame above the pan.

Leave all alcohol to burn off, which will take about 2-3 minutes.

Stage 5 - 2 min.
Mulled wine Belle-Plagne style : Photo of step #5
Pour fruit juice into wine.

Stage 6 - 2 min.
Mulled wine Belle-Plagne style : Photo of step #6
Add 1 sachet Vanilla sugar, 5 tablespoons caster sugar, and 1 pinch cinnamon, mix well.

Stage 7 - 1 hour
Mulled wine Belle-Plagne style : Photo of step #7
Add pieces of fruit, turn down heat to minimum and leave to simmer until drinking time (but at least one hour).

Stage 8 - 5 min.
Mulled wine Belle-Plagne style : Photo of step #8
Serve in glasses or mugs, a generous helping of wine and a few fruits.

Remarks

Many people think that the most important thing in mulled wine is the spices, but for me it's more the wine-fruit mix which gives the delicious hint of acidity. Then you can add whatever you want: vanilla, cinnamon, aniseed, pepper,...

For a quick mulled wine, forget: vanilla sugar, grapefruit and cinnamon.

For a glittering presentation, serve in glasses (not mugs) with the edges dipped in white egg then caster sugar.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made, and this recipe is dedicated to David who will certainly bemoan the short measure of cinnamon.

More recipes?

This recipe uses (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Coq au vin, Roscoff loaf, Saucipain, How to slow cook meat, Boeuf (beef) bourguignon, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Dublin fruit scones, Tart Tatin, Tiramisu, Lemon creams, ... All
OrangeOrange: You can check-out other recipes which use it, like for example: Hazelnut and orange cake, Sautéed pears with custard and orange syrup , Sweet pancake rolls from Brittany, Little caramelized peach tarts, Panettone, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Cochelin d'Evreux, Crêpes Suzette, Chocolate cake, Half-cooked chocolate cake with raspberry coulis, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page