Mulled Wine with Caramelized Chili and Spices

Mulled Wine with Caramelized Chili and Spices:

This is the Olly/Jamie version where the sugar is caramelized and the spices are ‘fried’ in the sugar before adding the liquid.  Allow an hour to mull over.  Everyone likes the sweetness of this, but if I was making it just for myself, I would put 4 of sugar instead of 6.

6 heaped desert spoons of light soft brown sugar

1 chili, whole fresh, cut down centre and in half, use seeds’n’all

6 all spice balls

2 cinnamon sticks, broken into 3

2 nutmeg, whole

20 cloves

Fresh root ginger, 1 inch, sliced

Zest and juice of 2 oranges (use potato peeler for thin layer of zest, no pith)

400ml water

1 bottle red wine

Put sugar in the pan and heat.  As it starts to melt WATCH IT doesn’t burn, and add all the spices and orange zest.  ‘Fry’ spices for 5 minutes, adjust heat to stop any burning, stir occasionally.   Carefully add the water.   This will splutter, so be careful and the chili may burn your eyes if they are too close!  The sugar will set rock hard, but then re-dissolve back into the water, heat slowly.  Add wine and orange juice.  Do not boil.  Mull for about an hour, strain before serving.  Makes about 1.2L, 10 small glasses, 120ml.