Moving on to the second C of our Three C’s of Christmas, and we’ve shared a cocktail recipe with you. Now, some would argue that mulled wine isn’t a cocktail, but we’d ask you to run with our use of artistic license here – it’s a wine cocktail, and this one has the option of gin in it too, so…
Of course, our recipe comes from the good old BBC (for clients not from the UK, that’s our trusty stiff upper-lip British broadcaster), and below that recipe we’ve also added a Delia Smith non-alcoholic mulled wine too.
Mulled wine (serves 6)
1 bottle red wine
60g/2oz demerara sugar
1 cinnamon stick
1 orange, halved
1 dried bay leaf
60ml/2fl oz sloe or damson gin (optional)
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. Off the heat, stir in the sloe or damson gin if you are using it.
4. Strain into heatproof glasses and serve at once.
Mulled ‘wine’ for drivers (serves 10)
1 small orange
6 fl oz (175 ml) Belvoir Spiced Winter Berries Cordial
10 fl oz (300 ml) freshly squeezed orange juice
½ tablespoons honey
4 tablespoons golden caster sugar
1 cinnamon stick
2 star anise
½ teaspoon ground ginger
1. Begin by cutting the orange into quarters and then slice the quarters. Halve the lemon and then slice into quarters.
2. Stud the small orange with the cloves, then put all the ingredients into a large saucepan and add 1¾ pints (1 litre) of cold water. Stir together and simmer for 15-20 minutes to allow the flavours to infuse.
3. Taste before serving and add more honey or sugar, if needed.
4. Ladle into mugs or heatproof glasses, remembering to remove the cinnamon stick and star anise.