Spiced blackberry mulled wine
PersonalPoints™ per serving
Adding strained blackberries to the wine creates a lovely velvety texture
2 medium, juice of
Cloves, Whole or Ground
Bay leaf, dry
1 individual, split
2 tablespoons, level
- Put ¾ of the blackberries in a deep, wide saucepan with the clementine juice. Bring to a boil, then simmer for 4-5 minutes, mashing with a fork to help break up the berries. Strain the mixture through a sieve into a bowl, mashing to release the juice fully. Discard the seeds.
- Pour the strained blackberry purée back into the pan and add the red wine, cloves, cinnamon sticks and bay leaves. Scrape the seeds from the vanilla bean into the mixture, then add the pod too.
- Simmer for 5 minutes, then stir in the honey and the star anise. Simmer for a further 10 minutes until the mulled wine is hot, but not boiling. Remove the vanilla pod before serving. Garnish with the remaining blackberries.
If you can’t find fresh, use frozen, then thawed, blackberries for this deliciously dark mulled wine