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The nights are cold and what better treat to accompany you in front of the warm fire over the holiday season.
2 – 3 750ml bottles of
pinot noir, merlot, or pinot or cab sav red wine
2 oranges (fresh)
350 ml boysenberries (canned in juice is good)
3 cinnamon sticks
2 whole star anise
236.59 ml brandy
236.59 ml dried sultana
118.29 ml water
4.92 ml ground ginger
29.58 ml dark brown sugar
Night before: Place sultanas in a separate dish with good lid & cover with the brandy. Ensure there is room for the fruit to swell & expand. Cover and set aside in cool place.
2 to 3 hours before serving: Place the soaked sultanas & all remaining juice, the water, brown sugar, & boysenberries including juice into the slow cooker.
Switch on the slow cooker to its lowest heat setting.
Add 1 of the bottles of wine.
Add the zest finely chopped or shredded from one of the oranges. Peel or chop off the remaining pith from the orange, chop the fruit flesh into smaller pieces & add to the slow cooker.
With the second orange cut off & discard the top & tail of the pith (as this is hard) then slice into quarters length wise. Thinly slice these quarters and add to the slow cooker.
Add the remaining wine and spices.
Stir gently and place the the lid on the cooker.
Monitor the temperate up to serving time – if necessary switch the heating OFF for short periods of time to ensure the wine holds to a warm but never hot (to touch) temperature.
Serve each glass with fruit in the bottom of the glass & a teaspoon to enjoy the delicious fruity end of this Yule Tide drink.