Female Focus


Page 29 A drop of Christmas cheer


Christmas Wassail 1½ litres apple cider 1 litre pineapple juice 1 litre cranberry juice


1 orange, thinly sliced 5 cinnamon sticks


1 tablespoon whole allspice berries 1 tablespoon whole cloves


Pour apple cider, pineapple juice, and cranberry juice into a stockpot. Place orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch or directly into the apple cider mixture. Bring apple cider mixture to a boil; reduce heat and simmer until flavours have blended, 15 to 20 minutes. Remove orange slices and spices before serving.


Christmas Mulled Wine 20 whole cloves


1 lemon, washed and dried 1 orange, washed and dried 1 pinch ground mace (optional) 1 pinch saffron (optional) 1 (750 ml) bottle red wine 2 tablespoons white sugar 1 cinnamon stick


Insert 10 cloves into each lemon and orange. Place the mace and saffron onto the centre of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Combine wine, sugar, lemon, orange, cinnamon stick, and mace and saffron sachet in a large pot. Cover and bring to a boil over medium heat. Reduce heat to low and allow the wine to simmer for half an hour. Remove the sachet, cinnamon stick, and fruit. Serve hot.


FF - What’s cooking


Christmas Punch 1 litre cranberry, chilled 2 cups orange juice, chilled 2 cups vodka


2 tablespoons brandy-based orange liqueur 2 tablespoons white sugar ½ teaspoon ground cinnamon ¼ teaspoon ground allspice 1/8 teaspoon ground nutmeg 1 orange, sliced in rounds


Mix the cranberry juice, orange juice, vodka, orange liqueur, sugar, cinnamon, allspice, and nutmeg in a punch bowl. Refrigerate 2 hours to overnight. Serve punch over ice; garnish with orange slices.


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