Mulled wine dates to Roman times, when heated, spiced wine travelled with legions across Europe. In medieval and Victorian England it flourished at winter fairs and households, sweetened and perfumed with citrus and spices. Today it is a hallmark of Christmas markets across Britain and the continent.

• 1 bottle (750 ml) dry red wine
• 60 ml (2 oz) brandy (optional)
• 2 oranges (1 sliced, 1 juiced)
• 75 g (⅓ cup) sugar or honey
• 2 cinnamon sticks
• 4 whole cloves
• 2 star anise
• ¼ tsp freshly grated nutmeg

In a large saucepan, combine wine, brandy (if using), orange juice, sliced orange, sugar, and spices.

Heat gently on low and do not boil, or the alcohol will evaporate.

Simmer for 20–30 minutes, stirring occasionally.

Taste and adjust the sweetness if needed.

Ladle into heatproof glasses or mugs, garnished with orange slices and cinnamon sticks.