This dish contains the following allergens: Tree Nuts
Cooking mode
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1.5L
dry red wine (Malbec/Merlot/Sauvignon work great!)
150ml OR 100ml
spiced ginger wine OR spiced rum
100g-150g
agave nectar (can also use raw honey, xylitol, coconut sugar)
Juice and peel of 2
mandarins or clementines
1
apple (thinly sliced)
Peel of 2
lemons
Peel of 2
limes
1 tsp
black peppercorns
1 pod OR 1 tsp
vanilla pod (halved lengthways) OR vanilla extract
2
star anise
12
crushed green cardamom pods
1
cinnamon stick
2
large bay leaves
2" piece
fresh root ginger (peeeled and sliced)
6
cloves
1/2 tsp
allspice
1/4 tsp
nutmeg
52oz
dry red wine (Malbec/Merlot/Sauvignon work great!)
5.2oz OR 3.5oz
spiced ginger wine OR spiced rum
3.5g-5.2g
agave nectar (can also use raw honey, xylitol, coconut sugar)
Juice and peel of 2
mandarins or clementines
1
apple (thinly sliced)
Peel of 2
lemons
Peel of 2
limes
1 tsp
black peppercorns
1 pod OR 1 tsp
vanilla pod (halved lengthways) OR vanilla extract
2
star anise
12
crushed green cardamom pods
1
cinnamon stick
2
large bay leaves
2" piece
fresh root ginger (peeeled and sliced)
6
cloves
1/2 tsp
allspice
1/4 tsp
nutmeg
Utensils
Step 1
Add all of your ingredients to your Ninja Foodi Multi-Cooker, lock the pressure lid in place, and close the pressure valve to ‘SEAL’. Set to cook on ‘HI’ for 1 minute
Step 2
Carefully turn the pressure valve to the ‘VENT’ position to release all of the steam. Set to ‘KEEP WARM’ then unlock the lid and serve with orange slices and cinnamon sticks for decoration. If you’re not keen on the slices then pass the mulled wine through a sieve before serving
Add all of your ingredients to your Ninja Foodi Multi-Cooker, lock the pressure lid in place, and close the pressure valve to ‘SEAL’. Set to cook on ‘HI’ for 1 minute
1.5L
dry red wine (Malbec/Merlot/Sauvignon work great!)
150ml OR 100ml
spiced ginger wine OR spiced rum
100g-150g
agave nectar (can also use raw honey, xylitol, coconut sugar)
Juice and peel of 2
mandarins or clementines
1
apple (thinly sliced)
Peel of 2
lemons
Peel of 2
limes
1 tsp
black peppercorns
1 pod OR 1 tsp
vanilla pod (halved lengthways) OR vanilla extract
2
star anise
12
crushed green cardamom pods
1
cinnamon stick
2
large bay leaves
2" piece
fresh root ginger (peeeled and sliced)
6
cloves
1/2 tsp
allspice
1/4 tsp
nutmeg
52oz
dry red wine (Malbec/Merlot/Sauvignon work great!)
5.2oz OR 3.5oz
spiced ginger wine OR spiced rum
3.5g-5.2g
agave nectar (can also use raw honey, xylitol, coconut sugar)
Juice and peel of 2
mandarins or clementines
1
apple (thinly sliced)
Peel of 2
lemons
Peel of 2
limes
1 tsp
black peppercorns
1 pod OR 1 tsp
vanilla pod (halved lengthways) OR vanilla extract
2
star anise
12
crushed green cardamom pods
1
cinnamon stick
2
large bay leaves
2" piece
fresh root ginger (peeeled and sliced)
6
cloves
1/2 tsp
allspice
1/4 tsp
nutmeg
Step 2 of 2
Carefully turn the pressure valve to the ‘VENT’ position to release all of the steam. Set to ‘KEEP WARM’ then unlock the lid and serve with orange slices and cinnamon sticks for decoration. If you’re not keen on the slices then pass the mulled wine through a sieve before serving
1.5L
dry red wine (Malbec/Merlot/Sauvignon work great!)
150ml OR 100ml
spiced ginger wine OR spiced rum
100g-150g
agave nectar (can also use raw honey, xylitol, coconut sugar)
Juice and peel of 2
mandarins or clementines
1
apple (thinly sliced)
Peel of 2
lemons
Peel of 2
limes
1 tsp
black peppercorns
1 pod OR 1 tsp
vanilla pod (halved lengthways) OR vanilla extract
2
star anise
12
crushed green cardamom pods
1
cinnamon stick
2
large bay leaves
2" piece
fresh root ginger (peeeled and sliced)
6
cloves
1/2 tsp
allspice
1/4 tsp
nutmeg
52oz
dry red wine (Malbec/Merlot/Sauvignon work great!)
5.2oz OR 3.5oz
spiced ginger wine OR spiced rum
3.5g-5.2g
agave nectar (can also use raw honey, xylitol, coconut sugar)
Juice and peel of 2
mandarins or clementines
1
apple (thinly sliced)
Peel of 2
lemons
Peel of 2
limes
1 tsp
black peppercorns
1 pod OR 1 tsp
vanilla pod (halved lengthways) OR vanilla extract
