With a sharp knife or a rotary peeler, pare off a long strip of orange peel.

Place the sugar, nutmeg, cinnamon, cloves, raisins, honey and peel in a large saucepan. Stud the Clementines with cloves and add them to the pan. Add the claret and heat gently until the sugar is dissolved. Pour in the cider and continue to gently heat

Add the orange juice to the pan and warm through. Remove the Clementines and cinnamon sticks and strain the mulled wine into a warmed punch bowl or other serving bowl. Add the clove-studded Clementines and serve hot in warmed glasses, or in glasses containing a small spoon (to prevent the glass breaking).