Prunes in red wine

Make a hot tea, and soak the prunes in it for 30 minutes.

Meanwhile :
Grate the zest of 1 orange.
In a saucepan heat the red wine with a bit of raspberry jelly, zest and sugar.
Season (pepper, nutmeg, split and scraped vanilla pods, cinnamon ...).
Reduce (to give thickness).

Peel the 3 oranges and cut them into pieces.
Remove the seeds.
Remove the prunes from the tea and drain.

Pour the mulled wine over the prunes and oranges by filtering with a sieve.
Let cool.

Serve at room temperature.

Select a red wine not too light (with some tannins). This used to be a classic dish of bistros in Paris. This was a way to use leftovers !
Beware "not treated" oranges only refer to AFTER their harvest. If you don't de-pit the prunes, warn your guests !
For a stronger taste you can add 10 cl of cassis (blackcurrant) liqueur (20 %). Raspberry jam can be replaced by other red fruits jam.