- 1.5 litres fruity red wine (such as Shiraz)
- 1 litre dry ginger ale
- 600ml blood orange juice
- 150g caster sugar
- 15 whole cloves
- 2 cinnamon sticks
- 2.5cm piece of root ginger, peeled and sliced
- pared peel of 1 orange, cut into thin strips
- pared peel of 1 lemon, cut into thin strips
- orange slices, to serve
Make up to a few hours ahead; remove from the heat and leave to infuse for 1-2 hours. Discard the spices, then reheat when ready to serve.
Pour the wine, ginger ale and orange juice into a large pan. Tip in the sugar and add the cloves, cinnamon sticks, ginger and the citrus peel.
Gently heat, stirring until the sugar dissolves – don’t let it boil. Ladle into heatproof glasses or cups and add orange slices to each glass. Serve with the frosted eyeball stirrers, if wished (see tip below).