Mulled Wine
by Head Chef Steven Paterson

Ingredients

• 1 bottle red wine
• 2 ranges
• 2 star anise
• 2 cinnamon sticks
• ½ tsp nutmeg, ground
• 1 tsp ginger
• 1 tsp allspice
• Raw sugar to taste
• A splash of brandy or Cointreau

Method

Pour the wine into a pot with the spices, the juice of two oranges, and the zest of one orange. Warm gently to allow it to infuse.

Once the spices and orange have infused into the wine, add a good splash of brandy or Cointreau and then add some raw sugar to sweeten slightly.

Serve immediately or if keeping for later I would recommend passing the wine through a sieve to remove the spices and zest as this may make it bitter over time.