Bring a saucepan of water to the boil, add lemon/orange peel and a little fruit juice. Crush cloves and crush fresh root ginger, add them with bay leaves, some powdered all spice, cinnamon and nutmeg, and some star anise. Heat the mixture - not boil - but lightly bubble for 5 minutes. Put the liquid mixture through a fine gauze filter.
Add brandy and honey to taste.
Serve in a heated cup.
Confession: I pour my finished mulled wine into my favourite tea pot (used exclusively for mulled wine). It is ideal when entertaining to have a special pot and special cup for mulled wine.
Shortbread, oatcakes and Fingers of homemade bread with a wedge of cheese are ideal serving suggestions.
From the Wendy Stokes Recipe Book
No comments:
Post a Comment