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Mulled Wine

The following recipe has been donated by the wine writer Alice King. Alice says that the great thing about mulled wine is that you can keep adding to it. If unexpected guests arrive and you've no wine left, simply add some more water and fruit. Use the recipe below as a basic guideline, adjusting the quantities of wine if you want it stronger and adding more sugar or honey if you like it sweeter.

 Mulled Wine

  Serves 12

 2 x 75 cl bottles medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
 1 orange stuck with cloves
 2 oranges, sliced
 2 lemons, sliced
 6 level tablespoons granulated sugar or honey
 2 inch (5 cm) piece cinnamon stick
 2 level teaspoons finely grated fresh root ginger or ground ginger
 2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)
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This recipe is taken from Delia Smith's Christmas.


Put all the ingredients in a saucepan with 2½ pints (1.5 litres) water then heat to simmering point, stirring until all the sugar has dissolved.

Keep it barely at simmering point for at least 20 minutes – but do not boil or all the alcohol will evaporate.

This can be made in advance, then re-heated just before the party.

Serve it warm in half-pint mugs (in which case there will be 12 servings) or else in 24 sturdy wine glasses.


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