How is your December treating you? Is the winter breeze sweeping you into a shiver? Or is summer really heating up? Obviously, I’m still riding the mulled wine express through the cold December air this is a recipe I knew couldn’t wait for a year to be tried and shared.
It’s a planning time of year and I’m at the helm leading the office towards the end of year function in probably the shortest time ever with someone who hates making phone calls. They picked the wrong captain is all I’m thinking as I googled places that aren’t booked out for this next week.
Needless to say the process is almost complete as we will be going to a pub. The default plan z here in England for any group activities always ends up with the arrow pointing at a pub as the place to go to get together. It doesn’t hurt that pubs are where beer and liquor are kept.
We will see how far I get as today marks a week to pub day. To distract myself from the pressure I’m going to have a little more of this mulled wine I stumbled upon the other week on Food52. This recipe is easy and not as strong as last week’s mulled wine as it relies completely on the wine, which I chose to cook for 30 minutes with only half a bottle and top up to strengthen the flavor.
Pomegranate and Honey Mulled Wine
Adapted from Food52
1 bottle red wine (Cabernet Sauvignon when in doubt)
2 cups pomegranate juice
1/4 cup honey
1 cinnamon stick
1 teaspoon whole cloves (approximately 10)
Place half the wine, honey, cinnamon stick and all the cloves into a pot on low heat, cooking for approximately 1 hour.
Add the remaining wine and heat through for a further 10 minutes.
Pour into serving cups.