Blood-red brew
Serves: 12
Prep time: 5 minsTotal time: 
Recipe photograph by Karen Thomas
Blood-red brew
Serves: 12
Prep time: 5 minsTotal time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1.5 litres fruity red wine (such as Shiraz)
- 1 litre dry ginger ale
- 600ml blood orange juice
- 150g caster sugar
- 15 whole cloves
- 2 cinnamon sticks
- 2.5cm piece of root ginger, peeled and sliced
- pared peel of 1 orange, cut into thin strips
- pared peel of 1 lemon, cut into thin strips
- orange slices, to serve
Step by step
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.
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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.
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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 tip below).
