A recipe for the ultimate mulled wine

There are few more tasty pleasures during the chilly winter months than a mulled wine, and this one from Temptations by Niranj Pather and Prim Reddy hits the spot just right.

Ingredients:

200 g castor sugar
3 small oranges, sliced, plus extra slices for garnishing
2 lemons, sliced
4 pieces fresh ginger, peeled and sliced
6 whole cloves
6 cardamom pods
2 cinnamon sticks
2 star anise
500 ml water
2 x 750 ml bottles red wine of choice
100 ml port

Method:
Add all the ingredients, except the wine and port, to a large (5 litre) saucepan. Put on the lid and bring to the boil. Turn down the heat and allow the mixture to simmer for 15–20 minutes.

Set aside for a day or two to allow the flavours to infuse, then add the wine and port and bring to a simmer, without boiling. Strain and serve warm, garnished with orange slices.

This article was originally published in The Penguin Post, a magazine about books for book lovers from Penguin Random House South Africa.