Sharon Reid


The warm, spiced taste of mulled wine is a seasonal essential, equally delicious served warm or cold and relatively simple to make, try this recipe courtesy of Bistro Union.


1 large orange squeezed

6 strips of orange zest

2-3 strips lemon zest

100g Demerara sugar

A good grating of nutmeg

3 star anise

Half a dozen cloves

1 cinnamon stick

1 bottle red wine – we use our ‘wine on tap’ from Sicily which is a blend of 50% Nerello Mascalese and 50% Nero D’Avola

A shot of brandy


Gently heat the orange/ lemon zest, orange juice, sugar and spices until sugar has melted.

Simmer for a few minutes to bring out the flavour in the zest.

Add the wine and brandy and bring to an almost-simmering point.

Leave to cool then reheat gently before serving.


Remember to drink responsibly.