The smell of Mary Berry's mulled wine recipe is enough to make the home feel Christmassy and festive. Mary's tip for how to make mulled wine is to give it a quick boil, then a slow simmer to extract all those lovely spice and citrus flavours.
Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve.
Stick the cloves into the satsumas.
Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar).
Strain the mulled wine and serve hot in cups.
You can make the mulled wine in a pan and keep it warm in a slow cooker if you're dishing up over the course of the day.