I serve this to carol singers from a local church, who trudge about my area in the two weeks leading up to Christmas - I also have mince-pies available, too! It's generally COLD and often WET, so they are very welcome! This is an alcoholic drink, and I also do a fruit punch for the younger choristers!
This is from Delia Smith's 'Christmas' book and the quantities are for 12 people - I just double the quantities and then add more water, as required - but before the wine gets too diluted!
2 x 75 cl bottles medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1 orange stuck with cloves
2 oranges, sliced
2 lemons, sliced
6 level tablespoons granulated sugar or honey
2 inch (5 cm) piece cinnamon stick
2 level teaspoons finely grated fresh root ginger or ground ginger
2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)
Put all the ingredients in a saucepan with 2.5 pints (1.5 litres) water then heat to simmering point, stirring until all the sugar has dissolved. Keep it barely at simmering point for at least 20 minutes – but do not boil or all the alcohol will evaporate.
This can be made in advance, then re-heated just before the party. Serve it warm in half-pint mugs (in which case there will be 12 servings) or else in 24 sturdy wine glasses.
This is from Delia Smith's 'Christmas' book and the quantities are for 12 people - I just double the quantities and then add more water, as required - but before the wine gets too diluted!
2 x 75 cl bottles medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1 orange stuck with cloves
2 oranges, sliced
2 lemons, sliced
6 level tablespoons granulated sugar or honey
2 inch (5 cm) piece cinnamon stick
2 level teaspoons finely grated fresh root ginger or ground ginger
2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)
Put all the ingredients in a saucepan with 2.5 pints (1.5 litres) water then heat to simmering point, stirring until all the sugar has dissolved. Keep it barely at simmering point for at least 20 minutes – but do not boil or all the alcohol will evaporate.
This can be made in advance, then re-heated just before the party. Serve it warm in half-pint mugs (in which case there will be 12 servings) or else in 24 sturdy wine glasses.
