Set aside 12 of the blackberries for garnish, and place the rest in a large saucepan. Add the apple juice, caster sugar, cloves and cinnamon stick, then split open the vanilla pod, scrape out the seeds and add both the pod and seeds to the pan. Bring to a boil and cook for 4-5 minutes until reduced and starting to turn syrupy.

Reduce the heat, pour in the red wine, then heat gently for 5 minutes until steaming, (but not bubbling).

Strain the mulled wine through a sieve to remove the blackberry seeds, mashing any juicy bits through the mesh with a fork.

To make some fun apple garnishes for each cup, just slice the apple very thinly, use a biscuit/pastry cutter to punch out a hole in the centre, and add to each cup along with two blackberries.