Mulled wine with spiced nuts
By: From: Market Kitchen
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- Prep time:
- 10 min
- Cook time:
- 25 min
Get into the party spirit and warm up your guests with Aaron Craze's potent spiced wine and sweet, sticky chilli-dusted nuts
For the mulled wine
- 2 clementines
- 5 cloves
- 750 ml red wine, preferably New World merlot
- 1 apple, peeled and roughly chopped
- ½ pears, peeled and roughly chopped
- 1 tbsp sugar, or to taste
- 1 cinnamon stick
- 5 tbsp dark rum
For the spiced nuts
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Method1. For the mulled wine: slice the clementines and stud a few slices with the cloves. Place the clementines in a large saucepan with all the other ingredients and pour in 750ml water.
2. Bring to a simmer over a medium heat, stirring until the sugar has dissolved, then reduce the heat to low. Let the mulled wine bubble very gently for 20 minutes – do not to let it boil.
3. For the spiced nuts: put the star anise, pink peppercorns and cinnamon in a mortar and crush to a coarse powder. Tip this mixture into a dry frying pan and toast over a medium heat for 1-2 minutes, or until aromatic.
4. Add the nuts to the frying pan and toss for a further 2-3 minutes, or until toasted and golden brown. Sprinkle in the sugar, chilli powder and smoked paprika and cook for 5 minutes, or until the sugar has formed a caramel.
5. Pour in the oil, increase the heat high and cook for a further minute, or until the nuts are golden and sticky, then tip the nuts onto kitchen paper and season with a generous pinch of sea salt.
6. Taste the mulled wine and add more sugar if necessary. Serve it hot with the nuts, which you can hand around warm or cold.