- Serves: 4-6
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: easy
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
- 1 star anise
- 1 tsp pink peppercorns
- ¼ cinnamon sticks
- 200 g unsalted mixed nuts, such as cashews, hazelnuts, macadamias, pecans and pistachios
- 3 tbsp soft brown sugar
- ¼ tsp chilli powder
- ½ tsp smoked paprika
- 1 tsp olive oil
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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