Mulled wine has developed a bit of a bad rap from too many student parties. 

It also has a bit of a cheesy whiff of Christmas festivities. But don’t be fooled. Well made mulled wine is a real delight on these cold winter nights, served alongside a roaring fire and a bunch of friends.

Mulled wine has its origins in medieval Europe, from the warm, spiced wine of England to Spanish sangria, Scandinavian glogg or German gluhwein. So the basics tend to be fairly similar – red wine base, sugar or honey for sweetness, spices for warmth, and citrus for a tangy kick. You can add an extra punch with a shot of brandy or vodka.

Tweak you favourite recipe to achieve your perfect drink. There are no hard and fast rules. It depends on your tastebuds – especially in regards to the sweetness.

Recipe for Mulled Wine – 12 servings

• 2 unwaxed oranges
• 1 lemon, peel only
• 150g caster sugar
• 5 cloves, plus extra for garnish
• 5 cardamom pods, bruised
• 1 cinnamon stick
• A pinch of freshly grated nutmeg
• 2 bottles of fruity, unoaked red wine
• 150ml ginger wine

1. Put in a saucepan the peel and juice of one orange, lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.

2. Cut the other orange into segments to use as a garnish.

3. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve.

Recipe: Felicity Cloake, The Guardian, December 2010