’tis the season to be jolly! At this time of year we love having some mulled wine on the go in the shop on the weekends, and over the years we have perfected the recipe. We are pleased to share the Solent Cellar recipe for you to try at home – it was initially inspired the Leith’s recipe.

The most important advice is to use wine that you would already be happy to drink, we’re not talking your finest Claret, but definitely needs to be something drinkable, we use a fruity Spanish red that’s not going to break the bank!

4 x bottles of Arco Tinto, Vino de Espana

1.7 litres water

20 whole cloves, wrapped in muslin

1 star anise

3 oranges sliced

3 lemons sliced

110g granulated sugar (add more or less depending on taste)

2 whole cinnamon sticks

Pop all the ingredients in a large pan, and dissolve the sugar over a low heat. Simmer and keep warm to let the spices infuse. Do not boil.

Serve in a thick glass with a fresh orange slice as a garnish