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First, zest 1 lemon and 1 of the oranges with a potato peeler. You want to make sure the zest is peeled into thin strips, to use later.
Then, juice the zested orange and push 8 cloves into the remaining orange.
In a large pan, add the zest, orange juice, clove studded orange, 2 cinnamon sticks, 4cm of peeled and sliced ginger, 60g of light brown sugar, 60ml of port, 75cl of red wine and 750ml (1½ pints) water.
Over a low heat, stir until the sugar dissolves. Then, increase the heat slowly and simmer for 20 minutes.
After 20 minutes, remove from the heat and leave to cool for 10 minutes. Ladle the mixture into your favourite glasses.
Garnish with orange and lemon slices and a cinnamon stick.
