• 75 cl bottle inexpensive red wine
  • 600 ml (1 pint) cranberry juice
  • 100 ml (3½ fl oz) brandy, rum, vodka or orange liqueur
  • 100 g (3½ oz) caster sugar
  • 1 orange
  • 8 cloves
  • 1–2 cinnamon sticks (depending on size)
  • 1 orange, cut into segments
  • 2–3 bay leaves
  • few fresh cranberries

Preheat the slow cooker if necessary; see the manufacturer's instructions. Pour the red wine, cranberry juice and brandy or other alcohol into the slow cooker pot. Stir in the sugar.

Stud the orange segments with a clove. Break the cinnamon sticks into large pieces and add to the pot with the orange pieces. Cover with the lid and cook on high for 1 hour. Reduce the temperature and cook on low for 3–4 hours.

Replace the orange segments with new ones and add the bay leaves and cranberries. Ladle into heatproof glasses, keeping back the fruits and herbs, if liked.

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