With the cold weather upon us here in Toronto, I thought it would be the perfect time to introduce a holiday/winter classic, mulled wine. This recipe comes from my own adaptation from one of Jamie Oliver’s recipe. Traditional recipes include far more sugar than anyone following an SCD or sugar-free diet can process. To maintain the sweetness I have substituted unpasteurized honey for the sugar. The key part to this recipe is to properly make the syrup base which will flavour the entire batch. I recommend 2-3 bottles of Cabernet Sauvignon for this but feel free to substitute any wine you find easiest on your body. I have already made this twice this holiday and plan to make it a few more times before Canada melts in march.
Enjoy!
-GC
PDF — —————–>GastoChef’s Holiday Mulled Wine<———————-PDF
GastroChef 
YESSSSS! Making this asap. Will think of you while I make it! xx