KOREAN PEAR MULLED WINE | GIFT IDEA

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In this year alone, my home brew mulled wine production stopped at the fifth batch. It’s the most I have made. Never have I anticipated to delve deep in brewing batch after batch for friends and family as a gift this year. The two gift options were either a Christmas Time Mulled Wine for those who fancy a deep, full-bodied, dry finish, or the Korean Pear Mulled Wine for a pure, tropical, lengthy finish.

As you may have guessed it from my title, today’s recipe is an East meets West mulled wine. I am using a Sauvignon Blanc this time to brew with Korean pears. They are ginormous and unstoppable. Their size and succulence are comparable to their counterparts from China, the only disparity is that Korean pears are notably sweeter. China pears are thirst-quenchers yet without much taste to them.

To start off, we need to make a healthy sugar base, using our key fruits, pressed juice and honey. Make sure you purchase proper quality raw honey, that has a deeper shade of yellow, not those cheap, golden looking liquid fake honey that contain syrups or other components to achieve the unique taste and texture of real honey. Read the label and origin of the honey before you purchase.

Once this concentrated sugar base is formed over a rolling boil, pour in Port and Sauvignon Blanc, and the festive spices. Do not cover the pot fully, tilt the lid slightly so that some alcohol is boiled off. Leave it to simmer between 40 minutes to 1 hour until all the flesh are fully softened, and juices are released. I would highly recommend to leave out the pot overnight for it to sit, and strain the solids on the next day. Reheat in a microwave oven for 1 minute 30 seconds at 600W, and ladle into heat proof wine glasses to serve!

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Beyond just a holiday drink, mulled wine is celebrated as a health drink with plentiful of health benefits you can read more in my previous post!

So if you have any wines sitting around your house, get up and brew yourself or a dear friend of yours a bottle of warming, traditional mulled wine. Alternatively, you may check out a diverse range of ethically produced wines from TTG wines, and enjoy a 10% discount when you use the promo code “POUT10”.

Just to clarify that it is not an affiliated code, and I do not earn a commission in your every purchase.

Leave your comments down below if you have any questions prior to brewing your first mulled wine!

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KOREAN PEAR MULLED WINE

(Serves 6)

Preparation time: 5 mins

Time: 50 mins

INGREDIENTS

  • 1 x 750ml bottle Sauvignon Blanc (Walnut Block, TTG wines)

  • 375 ml Fine Ruby Port, Taylor's

  • 750 ml fresh pressed apple & ginger juice (Cawston)

  • ½ cup fresh cranberries, gently crushed

  • 1 large Korean pear, peeled and cut into large chunks

  • 2 heaping tsp acacia honey

Spices

  • 1 large cinnamon stick

  • 2 tbsp whole gloves

  • 1 tsp ground nutmeg

  • 2 star anise

DIRECTIONS

  • Pour apple & ginger juice, pear, cranberries, honey in a medium-sized pot over medium high heat. Stir gently till honey has dissolved, bring it to rolling boil for 5 minutes (I’m using induction hob at heat mark 7).

  • Turn heat to low (mark 5), pour Sauvignon Blanc, port, and all spices into the pot. Put the lid on partially, simmer for 40 minutes, till you hear all the cranberries “pop” and pear chunks softened.

  • Remove from heat, let it cool for 5 minutes. Strain solids from the mulled wine, press them through the kitchen sieve for extra bit of mulled wine essence. 

  • Alternatively, leave the pot out with the lid on to cool overnight. Strain the solids. ladle them in mugs, and reheat in a microwave oven for 2 minutes to serve. Store the remaining in air tight glass bottles, refrigerate and store up to 3 days for a richer taste.

Happy Holidays!Xx

- Ally

CHRISTMAS TIME MULLED WINE (IMPROVED)

Nursing a warm glass of mulled wine, and get cosy with loved ones during this festive season.
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Christmas wouldn’t be completed without hugging a steaming mug of mulled wine, watching Lord Of The Rings trilogy after dinner time, on the leather couch. That’s how the Kirwans celebrate Christmas every year in Aberdeenshire. Before we returned for Christmas in 2017, Ryan introduced his signature home brew mulled wine to my family. When they first sipped it, it tasted like herbaceous cranberry juice muddled with heirloom naval oranges and a tickling hint of cayenne pepper. This undeniable warmth stolen their hearts. My parents nods were in synced, they have never been happier and approved this son-in-law to be right after, lol.

As I am leaning towards sustainability this year, I’ll be using RNW Cape Blend South Africa from TTG wines to brew my first batch of holiday mulled wine. Today’s post is one of the holiday wine-pairing series TTG wines and I created using their sustainably produced and organic wines from vineyards around the world. Blessed by cooling mornings and diffused sun rays a few Sundays ago, I seized the chance to head into the woods and capture a simple picnic session with my dearest friend, Odelia.

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Emma and Mags are two lovely, and enthusiastic wine experts behind TTG wines, their eye to source and introduce handcrafted wines at an affordable price has distinguished themselves from others in Singapore. They offer a diverse range of sustainably produced red wines, white wines, rose wines and champagne you can consider for a Christmas gift or simply pair with what you served for every day dinners. Check out these carefully sourced wines under $45 here, and enjoy a 10% discount using my code “Pout10” 😘

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Let’s talk a bit about the RNW Cape Blend. It possesses a faint bouquet of violet and blueberry, combined with elegant oak notes, earthy minerality, leading to an enticing sniff when I’m pouring out. It’s fruity, juicy entry complements with the lusciousness of the pithy orange, and enhanced a prolonged pleasant aftertaste of a mulled wine.

Here are a few tips for brewing your mulled wine:

  • Look out for purely cranberry juice, not those that are mixed with triple berries or pomegranate, they are juices enhanced with artificial sweeteners, meh. If you can’t find cranberry juice, orange juice with pulp works well too.

  • Gently crushed fresh cranberries using the back of a ladle till they “popped” open. This creates an exit for their juices to flow into the wines under a rolling boil later.

  • Using the Jamie-Oliver’s way of kicking off with a syrup base first, pour cranberry juice, followed by orange, cranberries cloves, cinnamon, nutmeg, dark chocolate under medium high heat. Once it starts boiling, pour in red wine and port to cover. Then bring to a rolling boil at medium heat, we do not want to boil off all the alcohol, such a waste!

  • After adding star anise, and a pinch of cayenne pepper, cover the lid to keep the mulled wine from evaporating.

  • Strain the fruits and spices and ladle warm mulled wine in a microwave oven-safe mug to serve. Alternatively, what I’ll do is to cover filtered mulled wine with a beeswax seal and let the cool overnight for a denser flavour.

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The power of mulled wine extends to its unexpected health benefits. There’s certainly no harm indulging it over other sugary cocktails or fortified wines during this festive season. As age is catching up every year, the more we ought to drink responsibly, and sensibly to protect our health.

Here are the benefits of sipping mulled wine:

  • Improves digestion and eases constipation: Too much good food with low intake of fibre this season may cause you a higher chance in experiencing indigestion or constipation. You’re in good hands hun, the presence of cloves in mulled wine may increase gut mobility and improve the digestion power through gastro-intestinal enzyme secretions with their antibacterial, antispasmodic and anaesthetic properties. Whole cloves stimulates digestion with its fibre content, and relieves constipation.

  • Boosts immune system: The mulled wine contains orange, cranberries and cloves, they are high in Vitamin C. Vitamin C acts as an antioxidant in our bodies and helps to protect our body from oxidative damage by fighting against infections and free radicals. Meanwhile, it prevents us from catching in this cold season. A festive season is also a season prone to sniffles.

  • Decrease the amount of glucose: With cinnamon sticks in the mulled wine, it has shown to lower the level of glucose that enters our bloodstream by 10-29% after savoury, and sugar laden meals at high frequency this season.

  • Reduces chances of having a stroke: Red wine tannins contains resveratrol, which come from the skins of grapes used to make the glowy ruby red liquid. As grape skins are fermented longer in red than white wines, the resveratrol content is higher, and they help to reduce “bad” cholesterol (LDL), and remove chemicals causing blood clots. Hence they say a glass of red a day is good for your heart, but don’t get carried away.

Enjoy this warm winter sangria clutched in your hands and put on Michael Bublé Christmas album on loop mode :D

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This is a collaboration for the holiday season, not a sponsored post. All the words, snd perspectives came from me.

CHRISTMAS TIME MULLED WINE

(Serves 6)

Time: 35 mins

INGREDIENTS

  • 1 bottle RNW Cape Blend

  • 375ml fine ruby port, Taylor’s

  • 750ml cranberry juice, Ocean Spray

  • 3/4 cup fresh cranberries

  • 1 large heirloom naval orange

  • 10g 70% dark chocolate, Lindt

  • 3 dashes cayenne pepper

  • 1 tsp ground nutmeg

  • 2 star anise

  • 2 tbsp cloves

  • 2 cinnamon sticks

DIRECTIONS

  • Slice away both ends of orange, and slice remaining in five parts. Gently crushed fresh cranberries with the back of a ladle.

  • Pour cranberry juice, fruits, dark chocolate, nutmeg, cloves and cinnamon sticks in a medium-sized pot over medium high heat. Bring it to rolling boil for 5 minutes.

  • Turn heat to low, pour red wine, port, and add star anise, cayenne pepper into the pot. Put the lid on, simmer for 30 minutes, till you hear all the cranberries “pop” and softened.

  • Strain solids from the wine, and ladle it into heatproof glasses/ microwave oven safe mugs to serve. Alternatively, leave the pot out to cool overnight, and ladle into air tight glass jars. Refrigerate and store up to 3 days for a richer taste. Reheat in a microwave oven for 2 minutes to serve.

Happy holidays!Xx

-Ally