MULL IT OVER

Piping hot mulled red wine (called glühwein in Germany or glögg in Scandinavia… let’s stick with ‘mulled’) may be the perfect winter drink: it’s spicy, warming, comforting and an absolutely brilliant way to press your plonk into service because it’s an excellent disguise for cheaper reds. But be warned: mulled wine can be so delicious it’s very easy to overdo it – and it packs quite a punch. Here's our favourite recipe;

• 2 oranges

• peel of 1 lemon

• 150g caster sugar

• 5 cloves

• 5 cardamom pods, bruised

• 1 cinnamon stick

• pinch of nutmeg (preferably freshly grated)

• 2 bottles of affordable red wine (preferably unoaked: we used Balance Cabernet Sauvignon/Merlot 2018, R47)

• 150ml ginger infusion: slice a 5cm knob of ginger thinly and let it infuse for 30 minutes in boiling water

• 2 tablespoons Cointreau (if you have it – otherwise any old vodka will do)

1. Combine the juice of one orange (and its skin), the lemon peel, sugar and spices in a large saucepan with enough wine to dissolve the sugar. Heat gently until the sugar has dissolved, stirring occasionally.

2. Bring to the boil and let it cook for

5-8 minutes. You’ll be left with a thickish syrup. Turn the heat down, add the rest of the wine, the ginger infusion and Cointreau, if using. Gently heat through.

3. Cut the second orange into segments – not slices, as they’ll fall apart more easily – and add to a thick glass jug that can withstand heat (tip: put a teaspoon in the jug to absorb some of it).

4. Serve in glasses or mugs – and enjoy!