Our fresh local Christmas wreaths are up and doesn't this one look fabulous against the red door. Holly, berries, cinnamon sticks, fir cones & evergreen come together to make this perfect Christmas wreath. We purchased ours from Clopton Dried Flowers, Woodbridge.
Have a go at making your own stunning wreath, it's simple just follow the steps below. 

You will need:

• Grapevine wreath 
• Twine
• Evergreen foliage 
• Holly berries, pinecones, ribbons, cinnamon sticks (optional)
• Gloves 
• Pruners 

Method

• Gather a variety of foliage, berries, twigs, ribbons and anything else you would like to add to your wreath. 
  
• Gather a bunch of different foliage and snip off any long stems. Cut the evergreen into short lengths aiming for a range of leaf sizes and textures. 
• Use the twine and wrap it around the bunch of foliage and wreath  a few times to make sure it is secure. For the first bunch, tie a knot in the twine to hold it in place but do not cut the end of the twine. 
• Gather a second bunch of foliage and lay this bunch overlapping the twine which secures the first bunch to the wreath. Wrap the twine around the base of the second bunch a few times. 
• Continue adding foliage to the wreath in this way until there are no empty gaps. 
• Secure the last bunch by lifting the foliage from the first bunch and tucking the stems underneath it. Secure with twine and tie off the final bunch with a few knots. 
• Now you can add your berries, pinecones etc to your wreath by using florist wire to attach them. 
• Now you can hang your wreath. 

If you head out into your garden or the countryside you should be able to find plenty of natural materials to use to make your own. You may have some old ribbon from last years Christmas presents, you can dry some orange slices or raid the spice cupboard for the cinnamon sticks. Your wreath can be unique and you can add to it whatever you like. 

Here are some winter warming alcoholic drinks for you to enjoy whilst celebrating the festive season. Whether you're staying at home or coming to relax in our holiday cottages, these drinks are the perfect way to raise a glass to Christmas.

CHRISTMAS DAY PUNCH  
Christmas Day Punch - A lovely fruity punch with prosecco for the grown-ups. A great way to keep your guest's drinks topped up!
Serves: 18-20 servings
INGREDIENTS

• 2 litres (1¾ quarts) cranberry juice
• 700ml (approx. 3 cups) pomegranate juice - I used Pom juice for a stronger flavour
• 500ml (approx. 2 cups) clementine juice (use orange juice if you can’t find clementine juice)
• Juice of 2 limes
• 3 limes, sliced
• 3 clementines, sliced
• 100g (1 cup) fresh or frozen cranberries
• Seeds from 1 pomegranate
• Ice
• 1 bottle of prosecco
• 300ml (1¼ cups) vodka
• Small bunch of mint leaves

INSTRUCTIONS

1. Pour the cranberry juice, pomegranate juice, clementine juice and juice of 2 limes into a large punch bowl and stir. Add the lime slices, clementine slices, cranberries and pomegranate seeds. If you’re making the punch ahead, you can cover and place the punch in the fridge at this point for 2-3 hours.
2. When ready to serve, add ice to the punch, then pour in the prosecco and vodka. Stir and sprinkle on fresh mint leaves.

Recipe from Kitchen Sanctuary 

MULLED ALE 
Put 125g light muscovado sugar into a large pan with 600ml water and heat gently until dissolved. Bring to the boil and cook for 2 minutes. Reduce the heat and add 6 slices fresh root ginger, 1.25 litres ale, 300ml brandy, 2 whole cloves, juice 1 lemon, plus 1 lemon, sliced and cut into quarters. Heat gently for 10 minutes to mull the spices. Do not boil. Serve in heatproof glasses. Makes about 2 litres. 

Recipe from Country Living. 

OLD FASHIONED EGGNOG 
Serves 6
INGREDIENTS

• 3½ cups heavy cream, divided
• 6 eggs
• 1½ cups granulated sugar
• Pinch of kosher salt
• ¼ cup dark rum
• ½ cup whiskey
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated nutmeg, plus more for garnish 

DIRECTIONS

1. In a large saucepan, heat 2½ cups of the cream over medium-low heat until it begins to simmer around the edges of the pan (do not let it boil).
2. While the cream is heating, whisk together the eggs, sugar and salt in a large bowl. Ladle out 1 cup of the warm cream mixture and slowly pour it into the egg mixture, whisking constantly. Scrape all of the egg mixture into the saucepan. Continue to cook, stirring constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
3. Strain the mixture through a fine-mesh sieve into a clean bowl and allow to cool for 15 minutes, stirring occasionally. Whisk in the rum, whiskey, vanilla extract and 1 teaspoon of the freshly grated nutmeg.
4. Whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture, making sure the whipped cream is completely incorporated. Serve immediately, topping each serving with a sprinkle of fresh nutmeg. The eggnog can be refrigerated for up to 3 days. Be sure to gently whisk before serving.

Recipe from Brown Eyed Baker.