I sold this at The Underground Christmas Market at my house in London. (Yes you name it, I’ve done it from my house: supper clubs, tea parties, brunches, markets, conferences, a home bakery, I’m a cottage industry.) Some guests said it was the best they’d ever had.
I give my recipe below, but I must admit I had a batch on the go on the black enamel surround of the Aga for several weeks. Every time I walked past, I would sling in the remnants of a bottle of booze, a few whole cloves, a handful of sugar or another stick of cinnamon. Last weekend I added the leftovers of my caramelised kumquats. Once you’ve finished the wine you can add more, just check the balance of sugar to wine and keep going! It’s a flexible alcoholic stew!
|2 bottles (75cl each)||red wine|
|250g||sugar (any kind)|
Put all the ingredients into a large pan and heat through until warm and gently simmering (but don’t let it boil), stirring occasionally. Ladle or pour into glasses and serve.