Yule Mulled Wine Recipes

Steps:

• Night before: Place sultanas in a separate dish with good lid & cover with the brandy. Ensure there is room for the fruit to swell & expand. Cover and set aside in cool place.
• 2 to 3 hours before serving: Place the soaked sultanas & all remaining juice, the water, brown sugar, & boysenberries including juice into the slow cooker.
• Switch on the slow cooker to its lowest heat setting.
• Add 1 of the bottles of wine.
• Add the zest finely chopped or shredded from one of the oranges. Peel or chop off the remaining pith from the orange, chop the fruit flesh into smaller pieces & add to the slow cooker.
• With the second orange cut off & discard the top & tail of the pith (as this is hard) then slice into quarters length wise. Thinly slice these quarters and add to the slow cooker.
• Add the remaining wine and spices.
• Stir gently and place the the lid on the cooker.
• Monitor the temperate up to serving time - if necessary switch the heating OFF for short periods of time to ensure the wine holds to a warm but never hot (to touch) temperature.
• Serve each glass with fruit in the bottom of the glass & a teaspoon to enjoy the delicious fruity end of this Yule Tide drink.
• HINT: If you have left overs let then cool & store in an air tight container in the fridge over night - then check out my Mulled Wine Drop Scones recipe for morning snacks the next day - YUM!

Steps:

• Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
• In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
• Ladle into cups or mugs. Garnish each with a reserved orange round.