PINEAPPLE AND PINK PEPPERCORN MULLED WINE

I love spiced mulled wine! Especially when there are chunks of spiced and wine-soaked fruit to enjoy too. Experiment with your favourite fruit – stone fruit also work really well.

SERVES 4

750ml Rioja (red wine)

100g diced pineapple

4 tablespoons coconut palm sugar

4 star anise

2 large cinnamom sticks

10 black peppercorns

4 cardamon pods, crushed

10 Szechuan peppercorns ½ teaspoon pink peppercorns 6 cloves

200ml orange or clementine juice

Sliced orange/clementine, cinnamon sticks and pink peppercorns, to garnish

EQUIPMENT

Medium saucepan, Muslin, Serving jug and 4 heatproof glasses

Pour the Rioja into a saucepan and add the pineapple, coconut sugar, star anise and cinnamon sticks.

Cut a small square of muslin and place the black peppercorns, cardamom pods, Szechuan peppercorns, pink peppercorns and cloves in the centre of the cloth. Tie up with a piece of string and add to the saucepan. Place on a medium heat and bring up to a low simmer then leave to simmer gently for 15 minutes. Remove from the heat and stir through the orange or clementine juice.

Divide between the glasses, add a slice of orange or clementine to each. Add half a cinnamon stick and one star anise to each glass. Sprinkle with pink peppercorns and serve.

From The Healthy Hedonist by Nicole Herft