I always feel sorry for the month of November. Sandwiched between two holiday packed months it sits on it’s own with really no reason to celebrate. October and December bring the merriment of pumpkins, turkeys and champagne but November only brings gusty winds, shorter days and lower temperatures.

So never one to pass up an opportunity to create a reason to celebrate I suggest we declare November the nurturing month. 30 days to nurture all those relationships that your busy life has you putting on the back burner. Before the December party circuit hits you fully in the face, call up that friend or family member that you’ve wanted to spend some quality time with but never seem to find the time. Whether you put the coffee on or open a bottle of wine together make the effort to reconnect, unwind and share some time talking instead of making party chit chat.

Here’s a recipe that bridges the tea and wine gap…Warm Spiced Wine. It’s the perfect accompaniment to good friends and great conversation. November just might become my favourite month of the year!

Warm Spiced Wine
Makes approximately 6 cups
Preparation Time: 5 minutes
Cooking time: 15 minutes
Notes: You can make the wine up to 4 hours prior to serving it. Gently reheat on the stove top just before serving.

Ingredients:

· 1.5L (6 cups) dry red wine
· 225g (1 cup) white sugar
· 3 whole dried dessert figs
· 1 granny smith apple, quartered
· 1 orange, quartered
· 1 cinnamon stick
· 1 vanilla bean, split
· 3 whole cloves
· 2 tablespoons brandy


Combine wine, sugar, figs, apple, orange, cinnamon, vanilla and cloves in a large saucepan and bring to the boil over high heat. Gently boil, stirring occasionally, for 12 minutes or until mixture thickens slightly.

Remove from heat. Stir in brandy and cover. Set aside for 10 minutes to develop the flavours.
Strain through a sieve into a serving bowl. Ladle into glasses and serve.

*Recipe adapted from Australian Good Taste – April 2004