Prep time - 60 minutes

Cook time - 30-60 minutes

Difficulty - Medium

Serves / makes - 6-8

Ingredients

Marzipan

150g Cooked chickpeas (without liquid)

80g Powdered / icing sugar

3T Amaretto

1T Potato starch

Mulled wine sauce (Part 1)

100ml Quality orange juice

250ml Vegan red wine (pref. Cote du Rone)

5 Cloves

3T Cinnamon powder

1T Cardamom powder

1.5 Star anises

Some grated nutmeg

2T Cane sugar

2T Luikse siroop (Belgian pear/ apple jam or similar)

Mulled wine sauce (Part 2)

1T Potato starch

1T Cold red wine

Cardamom crunch

70g Slivered almonds

5T Cane sugar

2T Cardamom powder

Other

6-8 Oranges

8t Amaretto

Equipment

Food processor or hand blender and jug

2 plates

Saucepan

Non-stick frying pan

Whisk

Sieve

Chefs knife

Method

1. Blend all the marzipan ingredients into a smooth paste. Pour on a plate and microwave on maximum for 3-4 mins. Alternatively, bake at 150c for around 20 minutes. It should resemble a dough, if it is slightly dry don't worry. Allow the dough to cool.

2. Add all the mulled wine (part 1) sauce ingredients into a saucepan, stir & bring to a boil. Reduce the heat, let it simmer on a low heat for 20-40 mins without a lid so it reduces to a sauce consistency.

3. To make the cardamom crunch, heat the almonds in a big dry non-stick pan on medium-high heat. Shake the pan regularly so they cook evenly. When the almonds begin to turn golden sprinkle over the sugar. Stir the pan a few times so the sugar spreads. When they are light brown and the sugar has melted, take them off the heat. Stir in the cardamom and spread on a plate to cool. Big clusters are easier for assembly later, so no need to spread it out widely.

4. Taste your mulled wine sauce. It should have a cinnamon boozy flavour and not be too sweet. Raise the heat to medium high.

5. Mix the potato starch with the cold wine in a bowl until the starch dissolves. Add this to the bubbling sauce whilst whisking. Allow to bubble for a minute until thickened. Take off the heat & pour through a sieve.

6. Cut the skin of the oranges up to the flesh and cut each segment between the membranes that hold the segments together. Then cut the segments into bitesize pieces.

7. Knead the marzipan, if it is too dry add a few drops of amaretto. Cut the marzipan into bitesize pieces.

8. To assemble, pour 1cm mulled wine sauce in the glasses, add some marzipan and 1 teaspoon of amaretto to each glass. Spoon over the oranges and compact them a little with the spoon. Add a few pieces of the cardamom crunch on top. Serve immediately.