How to make a spice pouch for mulled wine from old peels and spices - recipe

I love giving edible gifts, mainly because a handmade gift is somehow more generous than something you just bought from a store; it can also be an economical way to clear out your cupboards. This Christmas, I'm making mulled wine sachets using warming spices and preserved dried ginger and citrus zest, which I've dried over the oven. Spices are best bought whole rather than ground, as they stay fresher that way. Even so, they will also lose potency over time, so it's a good idea to rotate them, making sure older spices run out before buying replacements. (At home, we keep a box of dried “use later” ingredients on the counter, which often serves as inspiration for our next meal.)

Mulled Wine Spice Pouch

This makes a nice little gift and is a great way to use up ingredients from the cupboard. If you want to be really generous, offer the other mulled wine ingredients as well, be it wine, honey or maple syrup, orange juice, or even a bottle of spirits. Note that all of the ingredients in the pouch are optional - I've included a long list in hopes you'll have at least a few handy. Like chai tea, mulled wine recipes vary widely and are delicious even when made with just a few spices.

Makes 12 cups (i.e., when mixed with two bottles of wine)

For the spice sachet4-6 cloves2 bay leaves1 small stick of cinnamon2-3 star anise3-6 cardamom pods6 black peppercorns1 thin slice of nutmeg2-4 cm dried ginger zest3 pieces of ginger zest dried citrus fruits3 pieces of dried fruit (prunes, figs and/or apricots, for example)4 cm of vanilla pod

For the mulled wine350 ml of orange juice or water4-6 tbsp honey, maple syrup or sugar (optional)2 750ml bottles of red wine50-100ml alcohol – brandy, whip or gin (optional)

To make the mulled wine pouch, put a combination of all the ingredients in the center of a piece of cheesecloth or muslin, then carefully tie to seal, so it looks a bit like to an old Bag of Money; note that all the ingredients are optional, so adjust the quantities according to your taste.

To make the mulled wine, pour the orange juice (or water) into a small saucepan and add honey, maple syrup or sugar, if using, to taste. Place the sachet of mulled wine in the saucepan, then bring to the boil, reduce the heat and simmer, stirring, for five minutes.

Meanwhile, in a large saucepan, heat the red wine to just below simmering point. Pour the mixture from the cauldron and, if desired, add the spirit of your choice. Keep the mixture warm over low heat and serve.