Oranges in mulled wine syrup

Method

1. Peel off 6-8 thin strips of zest from one of the oranges, making sure you leave nearly all the bitter white pith behind (see tips).
2. Put the wine and sugar in a saucepan and heat gently, stirring, until the sugar dissolves. Add the pared orange zest and remaining ingredients. Bring to a simmer, then bubble gently for about 10 minutes until the wine is reduced by about half and is lightly syrupy. Leave to cool completely.
3. Slice the peel and pith away from the remaining oranges (see tips). Slice the oranges horizontally into 3mm thick rounds, then put them in a large bowl with any juice.
4. Pour the cooled mulled wine syrup over the orange slices. Cover and leave to macerate in the fridge for at least a few hours for the flavours to develop. Take them out of the fridge half an hour or so before serving, to bring to room temperature. The oranges and their sweetly spicy liquor are delightful just as they are – but a little ginger biscuit or two on the side is rather good.