Mulled wine can be left warming on the stove all evening, but don't let it boil or the alcohol will evaporate. If you want to prepare it ahead of time, heat the wine, spices, lemon rind, and the orange studded with cloves to a simmering point, turn off the heat, and leave to marinate for a few hours before adding the orange juice, brandy and orange slices.

2 bottles red wine
3 orange
12 cloves
Zest of 1 lemon
2 inch piece of fresh ginger
2 cinnamon sticks
4 tbsp brandy
1/2 cup demerara sugar

2 bottles red wine 3 orange 12 cloves 2 inch piece of fresh ginger 2 cinnamon sticks 4 tbsp brandy 1/2 cup demerara sugar

Pour 2 bottles of red wine into a large pan and add 1 orange studded with 12 cloves, the pared zest of 1 lemon, a 2 inch piece of fresh ginger, peeled and cut into slices, 2 cinnamon sticks, 4 tablespoons of brandy, 1/2 cup demerara sugar, the juice of 1 orange, and 1 thinly sliced orange. Bring almost to the boil on a medium heat, stirring until the sugar has dissolved. Turn the heat down and simmer for 30 minutes, then serve in glasses.