So that means that it’s time for me to start sharing some festive foods and beverages with you. Today we’ll start with a beverage that is a tradition here in the UK (I don’t remember it being a big deal in the U.S.). I don’t make this myself but maybe someday I will. We do have a little Christmas gathering of some family and friends, but they all drink various things and no one has ever asked if we had any mulled wine!
There are various recipes for this and they’re all pretty basic. This one is compliments of Mary Berry from her book, Real Food – Fast.
(For those of you in the US, a pint here in the UK is equal to 20fl oz.)
**CHRISTMAS MULLED WINE**
2 large oranges
2 bottles red wine
2 pints/40fl oz water
2 cinnamon sticks
150g/5oz caster(fine) sugar
110ml/4fl oz brandy
Thinly slice 1 orange and 1 lemon, then cut the slices into quarters. Put on a plate, cover and reserve for the garnish. Peel the zest very thinly from 2 lemons and 1 orange then squeeze the juice from the lemons and orange into a large pan.
Pour the wine and water into the pan with the citrus juice. Add the cloves and cinnamon sticks.
Bring to simmering point, cover and keep at simmering for about an hour. Stir in sugar to taste.
Strain and reheat. Stir in the brandy and add the reserved citrus slices as a garnish.
Serve hot with mince pies.
TIP: The mulled wine can be kept in a covered container in the fridge for up to three days. Add the brandy and citrus slices just before serving.