Serves 12:
2 litres red wine
1 orange, sliced
1 lemon, sliced
100g sugar
1 cinnamon stick
6 whole cloves
1 piece dried ginger, bruised
½tbsp allspice berries
Cointreau

Put all the ingredients (except the Cointreau into a large pan. Bring to the boil, then remove from the heat and leave to stand for 2 hours.

Put ½ tablespoon of Cointreau in each serving glass.

Reheat the punch, almost to boiling point, and transfer to a punch bowl. Garnish with orange, lemon and apple slices and a few sprigs of mint.

When the punch has cooled slightly, pour the punch into the glasses over the liqueur.