Mulled wine pastilles, by David Everitt-matthias
Igot to thinking about Christmas and some of the things I like, and one of them is that first glass of mulled wine or gluhwein on a really chilly day of the season. So, I thought why not make a pastille out of them, the higher temperature you take the sugar to, the chewier they become. For the recipe here they are harder than fruit jellies but a little softer than fruit pastilles. The recipe can be adapter by adding blackberry juice, etc, and replacing all the other liquids with it. These are wonderful with powdered burdock root, and star anise. If you want to give it an added zing, add 30g of citric acid to the coating of granulated sugar.