The end-of-season abundance of citrus is ideal for this mulled wine. 

Recipe: Lynda Hallinan  Photo: Sally Tagg

If, unlike Lynda, you are lucky enough to have a surplus of grapefruit, juice the extras, use the skins for marmalade, then add both to a pot of mulled wine fortified with citrus liqueur. Or, fill your workday thermos with a virgin version, as mulled wine is equally moreish when made with a teetotal tipple such as Giesen 0% New Zealand Merlot or Jacobs Creek Unvined Shiraz.

INGREDIENTS

750ml red wine
500ml fresh grapefruit juice
1 cinnamon stick
1 star anise
1 teaspoon vanilla extract
1 bay leaf
½ cup marmalade
50ml Cointreau or Triple Sec (optional)
fresh bay leaves and orange slices, to garnish

METHOD

Combine all ingredients except the liqueur (and garnishes) in a large pot or slow cooker and bring to a very gentle simmer.

Just before serving, take off the heat, strain out the whole spices and add the citrus liqueur.

Serve garnished with orange slices and fresh bay leaves.

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