Mulled Brandywine Punch

Among our favourite holiday memories are the wonderful smells that fill our homes. From holiday baking to roasting dinners, these scents make us feel warm and cozy. Our mulled punch will add more delightful aromas of rich baking spices and can be served after some outdoor activities or as a fireside warmer.

1/2 cup (125 mL) brandy

2 cups (500 mL) red wine

1/2 cup (125 mL) pineapple juice

1/2 cup (125 mL) orange pekoe tea

Zest of 1 lemon

Zest and juice of 1 orange

1 to 2 tbsp (15 to 30 mL) runny honey to taste 2 star anise

2 cinnamon sticks

3 allspice berries

2 cardamom pods

1 Add all ingredients except spices to a 4-cup (1 L) flip-top bottle. Mixture can be sealed and stored in the fridge for 1 week. Attach a small bag to the neck of the bottle containing star anise, cinnamon sticks, allspice berries and cardamom pods.

2 To serve, empty contents into a saucepan, add spices and simmer, without boiling, for 10 to 20 minutes. Serve in teacups.

Makes about 6 servings