I always ask people on Christmas courses to talk about their favourite seasonal foods. For me it’s the warm Christmas spices. I love mince pies, fruit cake and Christmas pudding and am addicted to marzipan!
At Christmas my Indian spice tin becomes a festive spice tin with cloves, cinnamon, star anise, and nutmeg. I often add these ingredients to stuffing and gravy and well as sweet dishes.
We’ve enjoyed a mug of mulled apple juice on many of the Christmas courses this year. Here’s how to make it:
Gently heat a of litre of apple juice in a saucepan, add a stick of cinnamon, two cloves, star anise, a pinch of nutmeg, a handful of cranberries and a slice of fresh orange. Serve when the spices have infused.
When using the spices to make mulled wine or cider I also add a pinch of sugar.
If you have a slow cooker it’s really handy for keeping mulled juice warm.