Mary Berry's Christmas mulled wine

For an extra kick for a very special Christmas, add a glass of sherry or brandy just before serving.

SERVES

12

INGREDIENTS

• 4 lemons
• 2 large oranges
• 2 bottles red wine
• 16 cloves
• 2 cinnamon sticks
• about 150g (5 oz) caster sugar

METHOD

Peel the zest very thinly from 3 lemons and 1 orange, and squeeze the juice. Thinly slice the remaining orange and lemon. Quarter the slices, put on a plate, cover and reserve for garnish.

Pour the wine, 1.2 litres (2 pints) water, citrus peel and juices into a large pan, and add the cloves and cinnamon sticks. Bring to simmering point, cover and keep at simmering for about an hour. Stir in sugar to taste.

Strain and serve hot with the reserved orange and lemon slices floating on top.

If using an AGA: Bring to the boil on the Boiling Plate, cover and transfer to the Simmering Oven for about an hour.

Preparing ahead: Can be made, strained, cooled and kept in covered containers in the fridge for up to 3 days in advance. Add the quartered lemon and orange slices just before serving.

Tip: Use a ladle to serve the wine – this makes it a lot quicker!

Mary Berry’s Christmas Collection (Headline, £20)

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