Please Pass the Recipe

sharing recipes from one generation to the next


mulled wine startCold, cold nights, fog rising from the river at dawn, still, sunny days and absolute tranquillity interrupted only by the occasional bird call typified our weekend bush camp late in autumn. Stripped to our tee shirt sleeves by day, donning gloves, scarves, beanies and thermal underwear at dusk, a roaring log fire warmed the exterior and spiced red wine warmed in the billy hung over the fire heated us from within. A bush camp pantry staple with our crew includes whole cloves, cinnamon sticks, sultanas, almonds, oranges, lemons  and multiple bottles of cheap red plonk. You would never waste a good bottle of vino on this brew, because by the time you add sugar, fruit and spice, the fact that the base is wine is purely academic. The dregs of a billy of mulled wine have travelled the length and breadth of Australia with us, adding wine and sugar each night, fresh spices and fruit as needed, the brew has just got better with age, and it is always with regret at the end of a big trip that we discard the well seasoned mulled wine base.


To start

1 bottle of red wine

½ cup sugar

½ orange, slices

½ lemon, sliced

2 cinnamon sticks

1 teaspoon full of whole cloves

A handful of sultanas

A handful of raw almonds

Mix all the ingredients together in a stainless steel billy or saucepan if you are at home. Slowly heat the billy, stirring at first to dissolve the sugar.

To serve, scoop up some of the sultanas and almonds with the wine.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs


  1. Leah
    May 22, 2012



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This entry was posted on May 22, 2012 by in Food and tagged , , , , .
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