How to make the perfect mulled wine, as served by the Plasterer’s Arms Hoylake

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The Plasterers Hoylake
By Michele Dheere, landlady of the Plasterer’s Arms Hoylake
One of the visions that Ritchie Whitworth and Michele Dheere had when they took over The Plasterer’s in Hoylake was that it would be somewhere people felt immediately welcome. A community hub, it’s a people can meet over a drink or two, where the hospitality was as warm as the fire. And at Christmas, they serve the best mulled wine you’ll find.
Michele says: “Nothing tastes and smells like Christmas as much as a good mulled wine, and it’s an ideal winter warmer to sit with in front of our open fire.”
Here Michele shares her recipe.
 
Ingredients: 
Four bottles of fruity, unoaked red wine, a glass and a half of freshly squeezed orange juice,  half a cup of caster sugar, 1 lemon, peel only, 2 cinnamon sticks, cloves, to taste
 
Method
1. Pour four bottles of red wine into a large saucepan and add two cinnamon sticks, broken in half so they release plenty of their flavour. 
2. Add half a cup of sugar and a glass and a half of orange juice. The thicker the juice the better, but make sure it doesn’t have pulp. 
3. Throw in a slice of lemon peel and a few cloves.
4. Bring it just to the boil and then transfer into a slow cooker to keep it hot and let all the flavours mix together. 
5. Add more sugar and the other ingredients to taste. 
 
The Plasterer’s Arms Hoylake, 35 Back Sea View, Hoylake, Wirral CH47 2DJ, 0151 345 0249, www.facebook.com/ArmsPlasterers/