Flora
I sometimes use both!
The way I do it is reasonably cheap - I make it with equal quanbreasties of wine and water (measure by emptying the wine bottle into the pan then refilling it from the tap), plus a good slug of cheap supermarket own-brand brandy and-or port (or you could even use rum), about a tbsp of sugar, and whatever spices and fruit I fancy-have available. I've never tried ginger, but it might work.
The sachets of ready-made spice mix are fine if you buy a decent quality one - I had some from Jerry's Home Store once that were really very good indeed, quite pungent. Some of them seem to be a bit stale before you've even opened the packet.
Turkey SafetyTurkey Safety =========== Thawing Safely In the refrigerator * Thaw the turkey in its original wrap on a tray...
Good point - especially if you aren't using the brandy! There's no point to mulled wine if it doesn't make your nose glow after a few glbuttes. :-)
I think the real trick is to remember that you only need to warm it through, not boil it. I suppose you could boil the fruit and spices in the water first (before you add the wine) if you wanted to really get their flavours out.
d.
