Recipe ingredients and directions:
1 bottle cheap red wine
1 aromatic apple (eg Cox)
1 sweet satsuma or mandarin
12 cloves
1 stick cinnamon
nutmeg
sugar
fresh ginger
Pour the wine into a large, non-reactive pot. Fill the bottle again with
water and add it in. Slice the apple and satsuma straight across into
thickish slices (skin and all) and stud the apple slices with cloves,
then chuck ’em in. Throw in the cinnamon stick. Grate in some fresh
nutmeg, and add a few slices of fresh ginger. Heat up the whole shooting
match (do not boil) and leave to burble quietly on the stove. After about
half an hour taste and adjust spices, and add sugar (I usually sprinkle
sugar on to the fruit slices and then stir ’em around, gently). Leave it
sitting on a very low heat to keep warm, and serve continuously all
Christmas! (Keep adding more wine and water, and refreshing spices and
fruit). My sister uses orange juice instead of water to dilute, and it’s
just as good.
Tiff
Category: Beverages & Drinks Recipes
