Hot Mulled Mead Syrup - An easy Christmas Gift!

To be added to any favourite mead that you would like to hot mull at Christmas or Apres Ski!

Ingredients

1 large orange

2 C sugar

10 cloves,

1 tbsp Cassia Buds

1 cinnamon stick

1 tsp coriander seeds

3 bay leaves

Half a nutmeg, freshly grated

1 litre of water

  1. Juice the orange, sieve the juice and add it to a large saucepan along with the water, sugar and spices. Heat gently, stirring occasionally, until the sugar has dissolved.

  2. Bring to the boil and cook for five to eight minutes until you have a thick syrup. Allow the syrup to cool down, then pour it into bottles.

When making mulled mead (or wine), I add about 50 - 100 ml of syrup (al gusto) to a 750 ml bottle of wine and place in a crock pot. You don’t want to allow the mulled mead to boil as you don’t want to burn off the alcohol. 

We use any traditional mead or our Saskatoon for this Christmas favourite tipple.

Christmas Favourties, Fermented FoodsKristeva Dowling