Bring the mulled wine to a gentle simmer.
Peel and segment the satsumas, and spike each segment to allow the wine to penetrate.
Place in the mulled wine and simmer for about 10 minutes.
While they're cooking semi-whip some double cream, dust a little cinammon into the cream and serve a good dollop next to a pile of the warm satsumas, You can enjoy a glass on the mulled wine with it too.
Recipe courtesy of Kieren Steinborn-Busse