I make mulled wine. It can be bottled to transport. Quantities vary but it's basically cheap rough red wine (dryer rather than soft & fruity), brown sugar, water, orange juice some mulled wine spice bags (if available) plus cinammon stick/s and a generous helping of whole cloves. Brew up and simmer for at least 30 minutes. I leave it for an hour sometimes, or turn of the heat and let it cool before straining.
If you're transporting it, you can make it stronger and add extra water or orange juice when you reheat as long as the spices are properly steeped. If you want to chuck some brandy in it, you can, but I don't.
Sadly making mince pies is probably not possible unless you make your own mincemeat because supermarkets have taken their Christmas stock off the shelves. I do have a good mince meat recipe if you want to go to the trouble.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Date: 2009-01-05 01:34 pm (UTC)If you're transporting it, you can make it stronger and add extra water or orange juice when you reheat as long as the spices are properly steeped. If you want to chuck some brandy in it, you can, but I don't.
Sadly making mince pies is probably not possible unless you make your own mincemeat because supermarkets have taken their Christmas stock off the shelves. I do have a good mince meat recipe if you want to go to the trouble.