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Mulled Wine

It wouldn’t be Christmas without this warm, richly spiced tipple … but it’s a pretty potent mix, so be warned!

Serves 8

Hands-on time: 10 minutes, plus infusing

Cooking time: 5 minutes

125g (4oz) golden caster sugar

1 cinnamon stick

6 juniper berries, crushed

Pinch of freshly grated nutmeg

1 orange, studded with cloves, then cut into thin slices

1 lemon, thinly sliced

150ml (¼ pint) orange liqueur, such as Cointreau

75cl bottle red wine

Per serving 193 cals, 0g protein, 0g fat (0g saturates), 20g carbs (20g total sugars), 0g fibre

1. Put the sugar in a pan with 450ml (15fl oz) of water. Add the cinnamon stick, juniper berries, nutmeg, one orange slice and the lemon slices. Heat gently to dissolve the sugar. Bring to the boil, then remove from the heat and leave to stand for 10 minutes to allow everything to infuse.

2. Add the orange liqueur and red wine, and heat through gently, then pour into a jug. Add the remaining orange slices and serve.