有关多味甜红酒的英文食谱
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英语小知识
Mulled Wine 圣诞传统特饮：多味甜红酒
ingredients
• 2 clementines
• peel of 1 lemon
• peel of 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla pod, halved
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine
所需材料
2个小柑橘
1个柠檬皮
1个青柠皮
250克糖霜
6个丁香
1根肉桂棒
3片新鲜月桂叶
1整个豆蔻
1根香草荚，切半
2个八角
2瓶意大利产的红酒
method
制作步骤
This is dead easy to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
这种多味热红酒的制作方法超级简单，也能最直接地让你从杯中感受到圣诞的气氛。这也是一种享用传统圣诞香料，像是丁香、肉桂、肉蔻的好方法。如果你有自己喜欢的其他香料，也不用担心、统统加进去好了。把每种香料都煮出香味，细煮慢熬、给予足够的时间让它们和红酒混合。我喜欢用很小很小的火来煮这道饮品，当客人进门的时候再把它们从锅里舀出来给大家。
Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
把柑橘、柠檬和青柠的皮剥下来、撕成大块。开中火、在大锅里放入糖霜、果皮，挤入柑橘汁。再加入丁香、肉桂棒、月桂叶、10-12粒肉蔻。放入切半的香草荚，再倒入刚刚好能淹没糖霜的红酒。小火炖煮，当糖完全溶解在红酒里之后，开大火煮沸腾。一直让它煮沸4-5分钟，直到液体变黏着、成漂亮的糖浆状。之所以一开始要这么做，是为了让红酒能真正吸收糖和香料的味道。先做这个糖浆打底非常重要，因为如果一开始你就加入两瓶红酒，那酒精烧到最后就全部挥发掉了。
When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
当你把糖浆做好，就可以关小火，加入八角和剩下的红酒。把红酒热上个5分钟，当它变暖变香，就可以装杯享用啦!
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