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  • 1.5 litres fruity red wine, such as Shiraz
  • 1 litre dry ginger ale
  • 600 ml blood orange juice
  • 150 g caster sugar
  • 15 whole cloves
  • 2 sticks cinnamon
  • 2.5 cm piece of root ginger, peeled and sliced
  • pared peel of 1 orange and 1 lemon, cut into thin strips
  • orange slices to serve


  1. 1

    Pour the wine, ginger ale and orange juice into a large pan. Tip in the sugar and add the cloves, cinnamon sticks, ginger and the citrus peel.

  2. 2

    Gently heat, stirring until the sugar dissolves – don't let it boil. Ladle into heatproof glasses or cups and add orange slices to each glass. Serve with the frosted eyeball stirrers, if wished (see below).


    Get ahead: make up to a few hours ahead; remove from the heat and leave to infuse for 1-2 hours. Discard the spices, then reheat when ready to serve.

To make frosted eyeball stirrers

  1. 1

    Line a baking tray with baking paper. Beat 1 egg white just enough to loosen it without it becoming frothy. Put 40g caster sugar in a small bowl. Take 12 red or green seedless grapes and coat each grape in the egg white (use a cocktail stick to hold it); allow the excess to drip off. Drop the grapes into the bowl of sugar and roll to coat. Thread each on to a cocktail stick and leave to set on the tray. Cover loosely with clingfilm and set aside until ready to use.


    Note: this recipe contains raw egg

Nutritional Details

Each serving provides
  • Energy 695kj 166kcal 8%
  • Fat 0.2g <1%
  • Saturates 0.0g 0%
  • Sugars 19.2g 21%
  • Salt 0.03g <1%

% of the Reference Intakes

Typical values per 100g: Energy 251kj/60kcal

Each serving provides

19.3g carbohydrate 0.4g fibre 0.7g protein

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