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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).
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