Category — oranges

• 1 bottle Sparkling Wine
• 140ml (1⁄4 pint) Blackcurrant Syrup
• 3 large Oranges
• 9 Cloves
• 1 Cinnamon Stick
• 1⁄2 tsp Ground Mace
• 1⁄2 tsp Ground Ginger
• Vodka or Gin to taste (optional)
• 285ml (1⁄2 pint) Fruit Juice (optional)
• Sugar to taste

1. Preheat oven to 180°C: 350°F: Gas 4.
2. Stick 3 cloves in each orange and place the whole oranges in a deep ovenproof dish, bake for around 20 minutes.
3. Slice the oranges into a bowl.
4. Heat the wine, but do not allow to boil, (adding the fruit juice if using) with the cinnamon, mace and ginger.
5. Add the blackcurrant syrup and the oranges and cloves and continue heating.
6. Sweeten to taste, then add the vodka or gin.
7. Serve immediately.

• 3 bottles of Cabernet Sauvignon
• 1 cup orange juice
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp powdered clove
• 2 Tbsp whole cloves
• 1 Tbsp honey
• 2 Tbsp brown sugar

• 2 x 75 cl bottles medium to full-bodied red wine
• 1 orange stuck with cloves
• 2 oranges, sliced
• 2 lemons, sliced
• 6 level tablespoons granulated sugar or honey
• 2 inch (5 cm) piece cinnamon stick
• 2 level teaspoons finely grated fresh root ginger or ground ginger
• 2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)

• 2 Tbsp brown sugar
• 1 orange
• 1 cinnamon stick
• 2 cloves
• 5 cracked cardamon pods
• 3 cups water
• 1 bottle red wine

Peel the orange. Put the peel and all other ingredients but the wine into a stainless steel pot, and warm gently for 10 minutes. Do not boil. Add in the wine and let sit for a while to steep the flavors in. Strain out the larger objects and serve warm.

• 2 bottles Shiraz
• 1/4 cup packed brown sugar
• 1 stick cinnamon
• 3 star anise
• 1 tsp whole cloves
• 1 orange
• Orange peel strips

Remove the orange peel using a vegetable peeler. Cut peel into strips. Squeeze juice from orange; discard seeds and pulp. In a 5-quart crockery cooker combine orange juice, wine, and brown sugar.

For spice bag, tie the orange peel, cinnamon, star anise, and whole cloves in a cheesecloth bag. Add to crockery cooker. Cover; cook on low-heat setting for 6 hours to simmer in flavors. Serve in punch cups. Delicious!!

• 2 bottles red wine
• 1/2 cup water
• 1/2 cup sugar
• 4 sticks cinnamon
• 5 whole cloves
• 1 orange
• 1 lemon

Zest the fruit, avoiding the white pith. Put this, the sugar, cinnamon and cloves into the water. Bring this to a slow boil for 5 minutes. Remove from heat. Now add the wine. Add in the actual orange and lemon fruit part, sliced up. Warm this on low heat for 40 minutes (do NOT boil). Strain out the wine and serve!

• 2 bottles dry Cabernet Sauvignon
• Peel of 1 orange
• 1 cinnamon stick, broken into halves
• 8 whole cloves
• 1 whole nutmeg
• 1/4 cup packed brown sugar
• orange slices

Pour wine in slow cooker. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Add to slow cooker. Cover and cook on HIGH 2 to 2.5 hours. Discard spice bag; ladle into glasses. Garnish with orange slices.

• One bottle of red wine
• One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
• One peeled and sliced lemon (keep peel to add zest to taste in cooking pot)
• 1 tsp ground nutmeg
• 2 tsp ground ginger
• 5 whole cloves
• 3 cinnamon sticks
• 1/2 cup sugar (or honey can be substituted)
• 2/3 cup brandy or cognac
• 1/2 cup water

PREPARATION:

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved.

• One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
• One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
• 1⁄4 cup of brandy
• 8-10 cloves
• 2/3 cup honey or sugar
• 3 cinnamon sticks
• 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted)

PREPARATION:

Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved.

• 1 bottle red wine
• 60g/2oz demerara sugar
• 1 cinnamon stick
• grated nutmeg
• 1 orange, halved
• 1 dried bay leaf

Method

1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.
2. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.
3. Off the heat, stir in the sloe or damson gin if you are using it.
4. Strain into heatproof glasses and serve at once.