Mulled Spice Mix

Use a vegetable peeler to pare the skin from the oranges, place on a baking tray lined with Bacofoil Non-Stick Baking Paper. Slice ginger very thinly and add to the tray. Dry in a very low oven for a few hours or leave in a very warm place overnight until dried.

Mix with all other ingredients and store in a Bacofoil Zipper Bag.

For one litre of mulled wine, gently heat 1 bottle red wine, 250ml freshly squeezed orange juice or apple juice and a quarter of the spice mix. Once vapour appears on the surface of the wine, remove from the heat, add a lid and leave to infuse for at least an hour. Reheat again gently before serving.