Mulled Wine

For family and friends who drop by over the Christmas period, try Anne Neary’s 10 minute recipe for Mulled Wine from A Country Kitchen (paperback, available online from www.ryelandhousecookery.com , €26 incl P&P, and selected bookshops in the South-East). Written by a teacher with nearly 20 years experience of running her Ryeland House Cookery School in Co Kilkenny, and a love of the country, its produce and introducing young people to the origins of their food, it’s a book with an authentic voice - and one I will come back to. Meanwhile, from the Christmas chapter, here’s a tasty little number for a party helping down the mince pies.

1 bottle of red wine
1/2 a carton of orange juice
148ml (approx 5 fl oz) of water
90ml (approx 3 fl oz) of brandy
50g (approx 2oz) of brown sugar
1 orange and 1 lemon, sliced
2 cinnamon sticks
4 or 5 cloves

Place the sugar, cloves, water and cinnamon sticks in a saucepan and bring to the boil.
Simmer for 10 minutes and then add the wine, brandy and orange juice. Keep warm and serve with orange slices and cinnamon sticks.