Easy mulled wine
Mulled wine can be served throughout the Christmas period and is a very good accompaniment to mince pies. I came up with this recipe for a mulled wine and mince pie party years ago before mulled wine spice kits came onto the market. The inclusion of ginger ale not only adds to the spicing but dilutes the wine and brandy a bit so you can drink more of it without getting too tipsy?! I also add ginger ale to red wine to poach pears in, which works very well.
Preparation method
Stick the cloves into the orange and place in the saucepan with the cinnamon stick, mace, star anise and sugar.
Pour in the wine and ginger ale and bring up to a gentle simmer and continue to heat for 20 minutes. Do not boil or all the alcohol will evaporate.
Remove from the heat and set aside for the orange and spices to infuse (at least 3 hours).
Just before you want to serve the mulled wine bring it back to a simmer and add the cognac.
Keep on a very low heat while you serve it. If using non heat proof glasses place a teaspoon in the glass to prevent the heated liquid cracking the glass.
