Merry Mulled Wine

Apparently, there is an excess of mistletoe this year. The combination of warm weather early on and lots of rain later in autumn have combined to create the perfect conditions for mistletoe to grow and people are auctioning it off by the ton in desperation to get rid of it. The annual Tenbury Wells Mistletoe auction is world famous and occurs late in November and early in December. But this year, there is a glut of it which means one thing, lots of Christmas kisses.

In order to get through the oncoming¬†barrage of Christmas kisses, you may need lubrication of the ‘dutch courage’ variety and for your benefit and because warm, spicy wine is always a winner, I have placed below for your reference, a recipe for Mulled Wine. It is such a perfect part of Christmas and heavenly with a mince pie or a toasted teacake. My friend, Fiona, says that it is her absolute favourite part of Christmas and if I didn’t have so many favourites, I would agree.

You can use any red wine for this but it is sadly a truth that the better quality of the red wine, the better the quality of the mulled wine.

Merry Mulled Wine

Delicious

  • 1 bottle red wine
  • 60g demerara sugar
  • 1 cinnamon stick
  • grated nutmeg
  • 1 orange, halved
  • 1 dried bay leaf
  1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.
  2. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.
  3. Pour into a heatproof glass over a spoon to stop the glass cracking. Decorate with a cinnamon stick and orange/lemon slices.

You could also add a glug of brandy or sloe/damson gin to the glass for a great Christmassy kick.

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