1. Put the sugar into a saucepan, add 60ml water and heat gently until the sugar dissolves. Pour in the wine, add the strips of peel, cinnamon sticks and cloves, bring to the boil and simmer for 5 minutes.

2. Add the chestnuts and redcurrant jelly and simmer for 5 minutes, stirring to melt the jelly.

3. Blend the arrowroot with a little water, add to the pan and simmer for a further 2-3 minutes until the liquid thickens. Remove the peel and cinnamon stick before using.

4. Serve warm, spooned over vanilla ice-cream or onto pancakes served with whipped cream or crème fraiche.