RECIPE: Mulled Wine

    Quick and easy to prepare, this mulled wine recipe is sure to provide a perfect remedy if the fuzzy festive feeling is eluding you.   The combination of spice infused red wine, with a hint of sweet citrus, cannot fail to evoke joyful memories of Christmases past.

Begin with this easy method of crafting a ferment or ‘gyle’ as suggested by Regula Ysewijn when she visited the farmhouse during the launch of her beautiful book.

Total 45 minutes

1 nutmeg – grated

1 star anise 

couple of glasses of sherry

1 750 ml bottle of pressed apple juice 

2 tablespoons of honey or  light, brown soft cane sugar if you prefer

A large pan and a piece of muslin or jelly bag

Method:

The day before prepare the orange by studding it with the cloves.  Add this to the pan with a tablespoon of sugar (or honey), roughly crush the juniper and pepper in a pestle and mortar then wrap them in the jelly bag.  Add to the pan.

Pour in one bottle of red wine, add the nutmeg, star anise and cinnamon stick.  Add the sherry. Warm gently and stir to dissolve the sugar.

Remove from the heat, cover and leave overnight to infuse.  This ferment is called a ‘gyle’.

The following day and at least half an hour before you want to serve, add the rest of the red wine and the apple juice.  Heat to serve and taste.  You may need to add more honey or a grating of long pepper or nutmeg before pouring into warmed glasses and sharing with your guests.