Mulled Wine

Steps

1. Pour the wine, cider and brandy into a medium saucepan. Add the honey, orange rounds, star anise, cloves and cinnamon sticks, and stir.
2. Warm over medium-low heat for 8 to 10 minutes, until hot and steaming. Keep it under a simmer; if bubbles start breaking the surface, turn the heat down.
3. Set the heat to its lowest setting, put the lid on and leave it for 20 minutes so the spices infuse. For bolder spice, give it up to 1 hour.
4. Taste and stir in more honey, 1 teaspoon at a time, if it tastes too sharp.
5. Strain out the fruit and spices and ladle into heatproof mugs. Add a cinnamon stick or an orange slice to each mug.

Good to know

• Make it up to 3 days ahead: strain, cool and refrigerate, then rewarm over low heat without letting it bubble.
• For a party, double the recipe and hold it in a slow cooker set to warm, with the lid on between servings, so guests can help themselves.
• Orange liqueur can replace the brandy, and brown sugar works in place of the honey.
• For an alcohol-free pot, use alcohol-free red wine, or 3 cups unsweetened grape juice plus 1 cup cranberry juice, and leave out the brandy. Taste before adding honey, since juice is already sweet.