750ml bottle red wine
1 large cinnamon stick, or 2 small ones
2 star anise
2 strips lemon zest, pared using a vegetable peeler
4 tbsp caster sugar
100ml sloe gin (optional)
1. Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
2. Remove from the heat and cool, leaving to infuse for about 30 mins. To serve, heat without boiling, stir in the sloe gin if required and pour into mugs or heatproof glasses to serve.
OR TRY THE ALTERNATIVE BELOW
MULLED MEAD (or CIDER)
750ml mead (or cider)
3 tbsp brandy
250ml apple juice
1 strip of lemon peel
1 cinnamon stick
small piece of fresh sliced ginger
Pour the mead (or cider) into a saucepan and add the brandy, apple juice, lemon peel, cloves, cinnamon stick and ginger. Gently warm through until simmering then remove the spices and lemon zest with tongs or strain through a sieve before serving.
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