2 bottles fruity red wine, such as Beaujolais or whatever’s on offer
1/2 bottle port, does not need to be of great quality
3 cinnamon sticks
6 cardamon pods
24 whole cloves, studded into an orange
1 orange, zest cut with a peeler
175g caster sugar, or to taste
Gently simmer the red wine, port, cinnamon sticks, whole orange studded with the cloves, cardamon and orange peel in a large pot set over medium to low heat. Stir in the sugar, rum and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling. Add more sugar if needed.
Don’t think you have to wait for Christmas or a ski holiday to indulge in one of my favourite winter tipples – throw a party for Bonfire night this weekend! A huge pot of my mulled wine bubbling on your stove is guaranteed to spice things up and get the party in full swing.
Serve hot with a twist of orange zest, mittens, fireworks and lots of your favorite people!
For those of you who might think there is a serious amount of booze in this, you are not wrong! I had a play around today and think I may have come up with a slightly less potent option. Change the rum and brandy to 100ml and let down the mix with 1.5L of red grape juice. This may keep the party going for a bit longer and you will be less likely to find anyone asleep behind your sofa!!