Though traditionally enjoyed in Europe during the festive season, this warm, aromatic drink can be enjoyed any time of year.
- 1.5 litres of red wine
- 4 small oranges
- 1 lemon
- 12 cloves
- grated nutmeg
- 2 cinnamon sticks (each about as long as your finger)
- 1 inch piece of ginger, peeled and cut in two.
- 6 tablespoons of sugar
- 2 tablespoons of honey
- 1 dried bay leaf
- Grate the zest from one of the oranges, and then juice the orange.
- Stick 6 cloves each into 2 of the other oranges and cut the final orange into quarters.
- Quarter the lemon.
- Place all the above into a large saucepan.
- Add the wine, honey, sugar, cinnamon sticks, ginger and nutmeg.
- Place the pan over a low heat.
- Heat the mixture to just below simmering for 20 minutes.
- Remove from the heat and let cool a little.
- Use a large spoon to place the oranges and lemon in the bottom of a punch bowl (any large glass serving bowl will do).
- Pour the wine onto the fruit through a sieve to remove the cinnamon sticks.
- Ladle the wine into mugs or heatproof glasses and serve warm.
Don’t let the wine boil as this will remove the alcohol from the drink and can cause the spices to become bitter.
Don’t use an aluminium pan as the wine will react with the metal to produce an unpleasant taste.