The trick to this celebratory hot drink is to first make an infusion of apple, orange peel, fresh ginger, sugar, cinnamon sticks and water. When this syrup is redolent with fruit and spices, stir in the red wine. You can make this surprisingly simple recipe ahead of time and then reheat it gently before serving it in preheated stoneware mugs.
- 1 dessert apple
- 12 whole cloves
- 1 large orange
- 2.5cm (1 inch) piece fresh ginger, peeled
- 225g (1 ½ cups, unpacked) soft brown sugar
- 5 cinnamon sticks
- 2 bottles red wine
Cut the unpeeled apple into six segments, discarding the core from each piece. Push two of the cloves into the flesh of each segment.
Using a potato peeler remove, in strips, all of the peel from the orange. Cut the piece of ginger in half.
Put the pieces of apple, orange peel, ginger, sugar and cinnamon sticks into a casserole with 500ml (2 cups) water. Bring to a boil, then remove from the heat and leave to infuse for 15 minutes.
Add the wine and gently re–heat but do not boil again. Strain into a large heatproof serving bowl, floating the apple pieces, cinnamon sticks and some fresh orange slices on the top.
Ladle the warm mulled wine into mugs for serving.
For preparation in advance, make to the end of point 3, only adding the wine when you are ready to re–heat for serving.