'Mulled’ means heated with spices, which is just the thing for the cold days of winter! Recipes go back to mediaeval times. Ideal to serve to visiting carol singers.
250ml (½ pint) water
100g (4 oz) Demerara sugar
1 bottle of red wine
½ tsp nutmeg, freshly grated
1 large cinnamon stick
2 oranges, thinly sliced
2 lemons, thinly sliced
1. Bring the water and sugar to the boil; add the wine, spices and most of the orange and lemon slices. Return to the boil.
2. Cover and transfer to the simmering oven for 20 minutes.
3. Strain the mulled wine into a large heatproof jug and pour into glasses. Decorate with the remaining orange and lemon slices. Drink whilst hot.
Heat up on the hob, bring to the boil then simmer on a low setting