Ingredients

• 2 oranges
•   cloves, to stud orange
• 2 bottles inexpensive port, ruby port preferred
• 500ml (1 pint) water
• 1 level tsp mixed spice
• 50g (2oz) lump sugar

Method

1. Stud one of the oranges with cloves and roast it in a hot oven at 200°C (400°F) mark 5 for about half an hour.
2. Meanwhile, heat the port gently in a large saucepan. Be careful not to let it boil, otherwise all the festive spirit will evaporate.
3. In another saucepan, boil the water and mixed spice together.
4. Remove the roasted orange from the oven and add it to the port together with the hot, spiced water.
5. Rub the sugar lumps over the second orange to absorb all its zest and oils.
6. Place the sugar lumps in a large heatproof punchbowl or a big china mixing bowl with the juice of the second orange and pour over the hot port.