Do your cockles need warming?
Mine did yesterday and the thought of drinking a cold white
wine didn’t have its usual charm. Then I
remembered that in our gorgeous Christmas hamper there had been a small scarlet
satin bag with the recipe for mulled wine and small muslin wrapped spice bags containing
cinnamon, orange peel, allspice and cloves.
I remembered MTL used to make it – to his recipe and was inspired to
give it a go.
Recipe
Bring half a litre of water and one spice bag to the boil
and simmer for fifteen minutes. Add one
litre of red wine, half a litre of orange juice, one measure of brandy* and
sugar to taste and gently heat to serving temperature stirring constantly (do
not boil).
Serve with slices of orange or lemon.
*I couldn’t find any brandy – just some dubious cherry
brandy so I made an executive decision to use port instead.
Conclusion
Both of us found it truly heart warming – cockles and all - and
will enjoy every last drop. However MTL
thought perhaps the one he used to make was a little better because he used real cinnamon sticksJ
14 comments:
I've inherited a bottle of Cherry Brandy. Do you think the recipe would work if I inverted the measures???
We had mulled wine on Christmas day - I think we use a Gluhwein approach and adapt according to what is around at the time.
I must admit it did include cinnamon sticks because I even had some bits of one floating in the mug.
Macy: frankly my dear - no:)
Rashbre: ahh - a man after MTL's heart:)
Yum.............Sounds delicious.
Granny Annie: more at four:)
Son tried mulling wine and last year the lovely smell was very enticing.
I don't drink (meds) so I didn't get to drink any only one tiny sip to get a taste.
cheers, parsnip
That sounds delightful! We have had mulled wine and also mulled cider and I like both.
Parsnip: that's a shame but at least you get the aroma.
Judy: mulled cider is new to me.
I bet The Port made it very very special...There is a delightful sweetness to Port that, to my mind, is preferable over almost anything else...lol!
Glad it turned out so well, my dear Pat!
I haven't made mulled wine in years. We used to get lots of visitors on Christmas morning many moons ago, and I always had a big brew of the stuff on the hob to welcome everybody. The smell, pure Christmas. But people move, kids get older, the visitors start dwindling....
Happy new year to you Dear Pat, and Happy Hogmanay to YTL! :¬)
xxx
I'm still smiling at this.
It's been known as Banjo in my household ever since someone misheard "vin chaud" ! A must when going around the Christmas markets here.
BTW Dip Dop is on Facebook - I've sent him a suggestion to friend you and various old blogging mates. His FB name is Dip Santon.
Naomi: that reminds me we have a jar of stilton to go with the port.
It's such a versatile drink as popular with the 'nobs' who pass it round the correct way at dinner and the 'gor blimey' cockmey lady who loved her port and lemon.
Map: the dwindling visitors I blame on TV - when folk are reluctant to leave their own fireside. It's gettting so there is no need to go out at all.
Happy New Year to you and Mrs Map and the girls.
Mage: that brightens my day:)
Daphne: somehow I recognised the name and also as Crabbers on my blog. Have friended him.
Happy New year.
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