Mulled Port Recipe
Warm those cockles with a heady concoction of ruby port, cinnamon, black peppercorns, bay leaves, cloves and rosemary – the perfect Christmas tipple
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Glass
- Paring knife
- Cutting board
- Peeler
- Citrus press
- Kitchen scale
- Measuring cup
- Measuring spoon
- Serving glass
Ingredients
- 1 lemon peel carved into strips, juiced
- 750ml ruby port
- 1 cinnamon stick
- 1 tsp black peppercorns
- 6 bay leaves
- 4 cloves
- 100g caster sugar
- rosemary sprigs to garnish
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