Dec 2025 XMAS Round & About issue

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Let’s help everyone get into the Christmas spirit! And don’t forget to show some love to all the amazing businesses in Round & About Banbury every month!

A huge thank you to all my wonderful advertisers for their support in 2025 — and an even bigger shout-out to my fantastic distributors who make it all happen. You’re the stars on top of the tree!

Here’s to getting the Christmas we’re all wishing for… and an even happier, brighter 2026! Until next year……..

Mandy Mills x

The aim of the monthly Round & About Magazine is to support businesses in order that the local community can flourish.

WINTER WARMERS MULLED WINE

Wander through any high street or Christmas market and you’ll catch a delicious waft of something undeniably festive – the sweet, spiced, citrus fragrance of mulled wine. It’s the perfect warming winter drink to keep out the chills and add a little festive cheer, and the fragrance is so evocative, it’s found in scented candles and room diffusers - it always makes me think of Christmas!

The recipe for mulled wine was first brought to Britain by the Romans in the 2nd century they used the hot, sweet and spiced alcoholic blend as a tonic to revive exhausted messengers, after they had run huge distances in arduous conditions. The warming combination of sugar, alcohol and spices continued to be popular as a winter pick-me-up, although it may have evolved a little over time. The drink as we know it today hasn’t changed much since the mid-19 th century, when Mrs Beeton added her own version of the recipe to her famous Book of Household Management, which

appeared in all the best Victorian homes.

Whether you choose to make a non-alcoholic version with apple juice as the main ingredient, or prefer a mulled cider to red wine, the basic recipe is the same – to every 750ml bottle, add 200ml water, 100g sugar, 100ml orange juice and spicescinnamon, cloves and grated nutmeg - and heat gently to simmering point, but don’t let it boil. Stir the mixture frequently as the aromas increase and you’ll help all the lovely flavours to infuse, then once you’ve checked it’s sweet enough for your liking, just strain the bits out and serve with orange slices to garnish. If you’re short of time, spice infusing bags can come in handy – no need to strain the mixture, just pop a couple of the little bags in and heat as usual.

It’s the perfect drink to share after a carol service or whilst wrapping the last few presents on Christmas Eve – so gather with friends, and enjoy!