Ingredients Jump to Instructions ↓

  1. 2 clementines

  2. 5 cloves

  3. 750 ml red wine , preferably New World merlot

  4. 1 apple , peeled and roughly chopped

  5. 1/2 pears , peeled and roughly chopped

  6. 1 tbsp sugar , or to taste

  7. 1 cinnamon stick

  8. 5 tbsp dark rum

  9. 1 star anise

  10. 1 tsp pink peppercorns

  11. 1/4 cinnamon sticks

  12. 200 g unsalted mixed nuts , such as cashews, hazelnuts, macadamias, pecans and pistachios

  13. 3 tbsp soft brown sugar

  14. 1/4 tsp chilli powder

  15. 1/2 tsp smoked paprika

  16. 1 tsp olive oil

Instructions Jump to Ingredients ↑

  1. 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.


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