INGREDIENTS

INSTRUCTIONS

Cut the oranges and lemons in half, squeeze out the juice into a large
enamel casserole dish or pot, and stud the squeezed halves with cloves.
Pour the red wine into the pot with the sugar, and mix the wine, juice and
sugar together to dissolve the sugar in the liquid.
Float the spiced fruits in the pot and add the cinnamon sticks, breaking
them in half. Put the pot over a medium heat and bring to a high heat,
without boiling, stirring occasionally to ensure that the sugar has
dissolved properly. Then add the sherry, stir and just before serving add
the brandy.
Don't keep the pot at a high constant heat - just let it stay warm. Usually
this wine disappears before you need to reheat it! If you want to make a
fresh batch, you can leave the used spices and fruit in the pot but don't
forget that some of their flavour will have dissipated.
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