With spice aromas and a warm heart, there's much to love about this wintry tipple.
750ml dry red wine (merlot, shiraz)
100g brown sugar
6 cinnamon sticks
6 whole cloves
4 star anise
1. Cut the unpeeled mandarin crosswise into four slices, discarding ''ends''.
2. Combine 250 millilitres red wine and sugar in a pan and bring to the boil. Add one sliced mandarin, cinnamon, cloves and star anise, bring to the boil, and simmer for 10 minutes until syrupy and reduced by almost half, skimming off any froth as necessary.
3. Add the remaining wine and simmer gently, without boiling, for 10 minutes. Strain into heatproof glasses, add remaining fresh mandarin slices, and serve with the cinnamon sticks.