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    Mulled Wine

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    Mulled Wine

    Tiny hands will love joining in to help make the clove-studded tangerines for slicing. The kids can also help when you add the spices - quantities needn't be too precise - but obviously keep an eye on them and don't let them sample the drink as you are heating it. Leave Santa his glass of the steaming drink in a chunky glass or, even better, a mug.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 45 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 6 cups


    10 cloves
    2 cinnamon sticks
    2 mace blades
    2 bay leaves
    100g demerara sugar
    750ml robust red wine, such as Beaujolais
    30ml brandy (optional)
    Tangerine or orange slices, to serve
    2 tangerines


    1. Preheat the oven to 180°C, gas mark 4. Stud each tangerine with 5 cloves and place on a baking tray. Bake for 20 minutes, then set aside to cool slightly before slicing with a serrated knife. Transfer these tangerine slices to a large saucepan with the cinnamon sticks, mace, bay leaves, sugar and 300ml water.
    2. Bring to the boil and simmer for 5 minutes, then turn the heat right down and add the wine. Heat through very slowly for 20 minutes without boiling – or else the alcohol will evaporate. Add the brandy, if you're using it, and strain.
    3. Add the slices of fresh tangerine or orange, then warm through before serving.

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