Yule cup - recipe
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Prepare
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Serves
10 -
Skill
Easy
Ingredients
- 750 ml Red wine
- 300 ml Warm water
- ½ tsp Nutmeg (ground)
- 1 Cinnamon stick(s)
- 4 Cloves
- 2 Lemon(s)
- 2 Orange(s)
- 6 tbsp Unrefined demerara sugar
- 1 Egg white(s) (free range)
- Unrefined golden caster sugar
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1
Put the water, spices and sugar in a pan. Peel the zest from 1 orange and 1 lemon thinly with a potato peeler, then add to the pan with the juice from the peeled fruits
For this step you'll need:
- 300ml Warm water
- 1 Lemon(s)
- 1 Orange(s)
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2
Melt the sugar over a low heat, and when every grain has dissolved, bring to the boil. Boil for 2 minutes, then remove from the heat and allow the flavours of the spices and zest to infuse (you can so this well ahead of time).
For this step you'll need:
- 6 tbsp Unrefined demerara sugar
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3
Add the wine to the pan and heat gently, but do not allow to boil. Cut the remaining orange and lemon into thin slices.
For this step you'll need:
- 750ml Red wine
- 1 Orange(s)
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4
Whisk the egg white until frothy, then paint around the outside rim of a large, heat proof glass bowl. Place the sliced fruit in it. Press enough caster sugar around the upper rim to make a pretty finish all around the bowl, then pour in the heated wine.
For this step you'll need:
- 1 Egg white(s) (free range)
- Unrefined golden caster sugar