This time of year is perfect for mulled wine. In fact, bonfire night is usually my first taste of mulled wine in the year and always signals to me the Christmas is not far away. It doesn’t take long to make and will be very welcome this Saturday when most firework displays take place.
1 x bottle of medium to full bodied red wine
4 tbsp granulated sugar
half of a nutmeg (grated)
1 cinnamon stick
1 orange studded with cloves
1 bay leaf
1 tbsp brandy
Slices of orange for serving
Put all the ingredients in a saucepan and heat gently until the sugar has dissolved.
Taste to see if you need to add more sugar.
Do not boil as you will burn off the alcohol.
Serve in mugs or wine glasses that will stand up to warm temperatures.
This can be made in advance and reheated before serving.
Serve with a slice of orange.