100g whole blanched almonds
700ml red wine
700ml ruby port
10 green cardamom pods
2 small cinnamon stick
the pared zest of 2 large oranges
100-150g golden caster sugar
1. Preheat the oven to 200°C/fan180°C/gas 6. Cover 100g whole blanched almonds with boiling water and soak for 10 minutes. Drain and slice lengthways into thin shards, then spread out on a baking tray and roast for 6-7 minutes, until golden. Cool. 2. Meanwhile, put 700ml red wine, 700ml ruby port, 600ml vodka, 10 green cardamom pods, 2 small cinnamon sticks, 10 cloves, the pared zest of 2 large oranges and 100-150g golden caster sugar into a large pan and leave over a low heat for 20 minutes – do not let it boil.
3. Remove from the heat and cool slightly. Put a metal teaspoon into each glass – this will absorb the heat so that the glass doesn’t crack.
4. To serve, pour the mulled wine between glasses and sprinkle with the toasted almonds and 2 tablespoons raisins.