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1
Night before: Place sultanas in a separate dish with good lid & cover with the brandy. Ensure there is room for the fruit to swell & expand. Cover and set aside in cool place.
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2
2 to 3 hours before serving: Place the soaked sultanas & all remaining juice, the water, brown sugar, & boysenberries including juice into the slow cooker.
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3
Switch on the slow cooker to its lowest heat setting.
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4
Add 1 of the bottles of wine.
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5
Add the zest finely chopped or shredded from one of the oranges. Peel or chop off the remaining pith from the orange, chop the fruit flesh into smaller pieces & add to the slow cooker.
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6
With the second orange cut off & discard the top & tail of the pith (as this is hard) then slice into quarters length wise. Thinly slice these quarters and add to the slow cooker.
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7
Add the remaining wine and spices.
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8
Stir gently and place the the lid on the cooker.
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9
Monitor the temperate up to serving time - if necessary switch the heating OFF for short periods of time to ensure the wine holds to a warm but never hot (to touch) temperature.
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10
Serve each glass with fruit in the bottom of the glass & a teaspoon to enjoy the delicious fruity end of this Yule Tide drink.
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11
HINT: If you have left overs let then cool & store in an air tight container in the fridge over night - then check out my Mulled Wine Drop Scones recipe for morning snacks the next day - YUM!
