Photograph: Karen Thomas
- 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
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.
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
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