Ingredients
1 bottle of red wine
1/4 bottle of port wine
1/8 bottle of Stones green ginger wine
Juice and zest of 1 orange
50 grams of honey
4 pieces of lemon peel
1 cinnamon stick
6 cloves
1 vanilla pod
4 star anise
Pinch of ginger
Pinch of mixed spice
Method
Gently bring all the ingredients to the boil, then leave to infuse. When ready, serve at room temperature or make in advance, place in a air tight jar and bring up to a warm serving temperature when required, strain or not strain - your choice.
You can also serve it cold topped up with a nice Christmas fizz for your festive bellini, or add 6 leaves of gelatine and set for a lovely jelly to serve with warm mince pies, rum custard, brandy butter and my special Christmas pudding ice cream or freeze down for festive ice cubes or a sorbet...
Enjoy!
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