TIME FOR A TIPPLE: BELLE’S MULLED WINE
What more introduction does this fragrant, comforting cupful need?
Time for a Tipple
Some fools try to argue November’s too early to start on the mulled wine. To them I say, if the shops have had Christmas stock in since July, and the neighbours put their fairy lights up the day the Hallowe’en decorations came down, mulled wine in November is our inalienable right as human beings trying to cling to sanity.
Not only that, but it makes the house smell heavenly. So there.
Classic Mulled Wine
Recipe* (Serves 1)
- Bottle of red wine – any old plonk will do
- 1 cinnamon stick
- 1 star anise
- 5 cloves
- 2 lemons or limes, or 3 oranges, quartered
- 2 big spoonfuls of honey
- 2 cups of brandy
Method
- Add the red wine, spices, fruit and honey to a pan, bring to a simmer then turn down and leave to cook on low heat for 5 mins.
- Turn off the heat and allow to steep for 20 mins with the lid on.
- Heat gently (do not boil!) and add brandy. Adjust to desired heat and pour into glasses with handles, or festive mugs.
- You can keep any leftovers in the pan with the lid on for a day or two, re-heating as required, but do be careful the fruit doesn’t ferment. That’s a whole different tipple, and one all but the bravest / most foolhardy may regret. I do not recommend it. You have been warned.
Variations
For a non-alcoholic version, choose a 0% alcohol wine or a rich black currant squash/cordial mixed with 50% (or less) water.