Gluvine

This comes from one of Jamie Oliver's TV recipes - very nice.

Ingredients

2 litres cider
6 cloves
3 or 4 star anise
1/2 teaspoon nutmeg, finely grated
1 large cinnamon stick
1 vanilla pod, halved so seeds can get out
Juice of 1 orange
Juice of 2 clementines
Juice and seeds from 1 pomegranate
4 or 5 tablespoons of caster sugar, to taste

Method

Pour all of the cider into a large pan on a low heat and warm it through for a few minutes. Add all of the spices and fruit juices and turn the heat up.

Tip: Keep a lid over the simmering pot to keep the alcohol in.
Remember that alcohol boils and evaporates at about 78°C, i.e. before the rest of the liquid.

Once boiling, turn down to a simmer and leave to tick away for 5 to 8 minutes. As everything infuses you'll get the most delicious layers of flavour. Just because this is a glorified Christmas punch doesn't mean you don't taste it like you would a sauce. Pay attention and add a few tablespoons of sugar to taste. You don't want it to be sweet; you just want the sugar to join up all the different spices so you get a harmonious taste.

When you are happy with the flavours, ladle the mulled cider into glasses or mugs and serve while warm and delicious. Personally I think it's nice to leave bits of spices floating around in the cider when you serve it but if you want yours clear and perfect just pour it into the glasses through a sieve.

4 cups red wine (Burgundy or Pinot Noir, but anything cheap will do)
1 cup brandy
2 tablespoons of brown sugar
Juice of 1 lemon
Juice of 2 oranges
a little jest from the lemon and orange (about a tablespoon)
10 whole cloves
15 whole peppercorns
5 whole cinnamon sticks 

In a large saucepan, combine all ingredients except the wine. Bring to a boil and cook for about 10 minutes.

Tip: Keep a lid over the simmering pot to keep the alcohol in.
Remember that alcohol boils and evaporates at about 78°C, i.e. before the rest of the liquid.

Reduce by half. Lower heat and add the wine. Simmer for 10 to 15 minutes (remember the lid). Do not boil a second time. Strain through a fine sieve. Serve hot and garnish with a cinnamon stick if you desire.