1 star anise Star anise star an-eeseStar anise is one of the central spices in Chinese cooking. It has a strong anise flavour, withâ€¦
1 cinnamon stick
4 cloves Clove klo-veThe dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide varietyâ€¦
1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruitsâ€¦
2 clementines Clementine kleh-men-tyneThe smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and isâ€¦
750ml/ 1Â¼pint bottle light red wine, such as Beaujolais
Twist of orange zest and a star anise, to serve
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 youâ€™d like to serve a traditional warm mulled wine, thereâ€™s no need to chill â€“ simply warm through without boiling and serve in heatproof glasses.