Mulled wine cocktail

Ingredients :

1 star anise

110g/4oz light muscovado sugar

3 cloves

1 cinnamon stick

160ml water

1 lemon

2 clementines

140ml Cointreau

750ml/ 1¼pint bottle light red wine, such as Beaujolais

Twist of orange zest and a star anise, to serve

Method :

Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.

Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.

Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.