Especially for my favourite Guides Unit Leader (who has sent me a text asking if I would pllleeeeassseee share this recipe).
So there’s no reason why the Girlguiding community would know this, but I have a fair few bizarre allergies/intolerances. Most of the time these are a pain in the butt, and is probably why I do not enjoy cooking. However I have in a fit of stubbornness on occasions become determined to create alternatives – most of these are not great compared to the ‘real’ thing, but occassionally they turn out surprisingly well. So though no one wants to eat my non spicy vegetarian chilli, my Mum and many of my friends every December ask if I’ll make my ‘Koala Friendly Mulled Wine’. Last January I still had stuff leftover from Christmas to make it and did so when my fellow Guide leaders came round for a term planning meeting, and recently I made it for the Rangers.
Wait? What? Serving alcohol to underage Rangers?!!!
Don’t panic Girlguiding UK and my Rangers’ parents. There’s a key fact you need to know here. What makes my mulled wine ‘koala friendly’ is that it doesn’t contain any wine.
You see, I loved that mulled wine smell, and stupidly thought that like mince pies don’t contain red meat mince, that mulled wine didn’t contain any wine. I almost made myself very ill one night by accepting a glass at an event my friend’s husband bought me (and our friends). Because wine is one of those things – like spices, garlic, beta-carotene colouring, red meat, codeine and fairy liquid – that my body makes very very clear it can’t handle.
I was fed up missing out so one December I went experimenting to find an alternative. And I made it on Christmas Eve, and my Mum declared it ‘much nicer than real mulled wine’.
And so folks, I share with you my not so winey mulled wine recipe.
Serves about 4-6 people (depending on your mug size!)
You will need:
500ml Red grape juice
500ml Cranberry and Raspberry Juice
2 mulled wine spice sachets
1 clementine cut into slices (or any orange type fruit – oranges, satsumas and tangerines should all work fine)
A large saucepan, ladle and some mugs.
Pour the juice and water into a saucepan, add the sachets of mulled wine spice. Bring to the boil, then turn down immediately to simmer.
Simmer for 10 minutes
Turn the heat off and remove sachets.
Add your clementine/orange/satsuma slices so they float on top to garnish and a little extra flavour.
Ladle into mugs and serve!
It makes for an excellent winter warmer, and hope you enjoy it if you try it out. 🙂