Serves 12

2 litres / 3 1/4 pints vegetarian red wine
1 orange, sliced
1 lemon, sliced
100g/4oz sugar
1 piece cinnamon stick
6 whole cloves
1 piece dried ginger, bruised
½tbsp allspice berries
Cointreau (optional)
To garnish:
1 orange sliced
1 lemon sliced
2 apples
a few sprigs mint

Copyright - The Vegetarian Society's Simply Good Food. Published by HarperCollins Illustrated 2000

1. Put all the ingredients (except the Cointreau if using) into a large pan. Bring to the boil, then remove from the heat and leave to stand for 2 hours.

2. Put ½ tablespoon of Cointreau in each serving glass if using.

3. Reheat the punch, almost to boiling point and transfer to a punch bowl. Garnish with fresh fruit slices and sprigs of mint.

4. Pour into the glasses over the liqueur when it has cooled slightly.