What with recent snowfalls, and mulled wine and mince pies being served in the village hall last Saturday, Christmas suddenly seems to be just around the corner.

Saturday’s event in the Hall was well attended, and raised a fantastic £145.90 for Aberfeldy Cottage Hospital.

Thanks to everyone for their generosity – many donated over and above the charge for the mulled wine and goodies – and many thanks as well to those who baked and donated the food.

There was a lot of interest in the latest batch of photos of Fearnan in years gone by that Ian McGregor has assembled, and in identifying some of the people in the pictures.

Copies of Ian’s book on the history of Fearnan (see website article on 12th November Fearnan: the story of a village of northern Perthshire), along with Keith Brockie’s latest book “Return to One Man’s Island” and, of course, the FVA Christmas card were all on sale.

Everyone seemed to have a good time and we’d like to know if you think this should be a regular event and if so, do you have any suggestions for improving the next one?

You can use the ‘Comment’ link at the end of this article to give feedback and make suggestions for next time.

The first event in the new year will be Fearnan’s World Famous (well, almost!) Pudding Night on Saturday 9^th February when the Glitter Ball will once again be spinning in the Hall.

Several people asked for the mulled wine recipe. It involves making a thick, blended syrup with the sugar and spices, which is then added to the wine. This means that the wine only needs to be heated gently at the end of the process, rather than boiled, as the sugar has already dissolved.

Mulling the Wine

 Ingredients: 2 clementines (juice and strips of peel); the peel from one lemon and one lime, cut in broad strips; 150g caster sugar; 6 cloves; 1 cinnamon stick; 3 bay leaves; 1 whole nutmeg; 1 whole vanilla pod, halved; 2 star anise; 2 bottles of Chianti or similar.

Put sugar in a large pan over a medium heat and add the strips of peel and the clementine juice.  Add cloves, cinnamon stick, bay leaves, about 10 gratings of nutmeg, the halved vanilla pod and enough wine to cover the sugar. Simmer until the sugar has dissolved and then bring to the boil.  Keep on a rolling boil for 4-5 mins until you have a thick syrup. Turn heat down to low and add the star anise and the rest of the wine and heat gently. Pour into glass and enjoy!