mulled cranberry & red wine

Preparation time 1 0 minutes

Cooking temperature high and low

Cooking time 4–5 hours

Makes 8–10 glasses

75 cl bottle inexpensive red wine

600 ml (1 pint) cranberry juice

100 ml (3½ fl oz) brandy, rum, vodka or orange liqueur

100 g (3½ oz) caster sugar

1 orange

8 cloves

1–2 cinnamon sticks (depending on size)

To serve

1 orange, cut into segments

2–3 bay leaves

few fresh cranberries

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Pour the red wine, cranberry juice and brandy or other alcohol into the slow cooker pot. Stir in the sugar.

Stud the orange segments with a clove. Break the cinnamon sticks into large pieces and add to the pot with the orange pieces. Cover with the lid and cook on high for 1 hour. Reduce the temperature and cook on low for 3–4 hours.

Replace the orange segments with new ones and add the bay leaves and cranberries. Ladle into heatproof glasses, keeping back the fruits and herbs, if liked.

For mulled orange & red wine, prepare the wine as above, but omit the cranberry juice and instead add 300 ml (½ pint) orange juice from a carton and 300 ml (½ pint) water. Serve decorated with extra herbs and fruit.