To start make the mulled wine cranberry sauce. Part put the cranberries, mulled wine, sugar, cinnamon and mixed spice in a pan and soften gently on a low-medium heat. Taste a little and if you want it sweeter add a bit more sugar. Once the cranberries are all mushy but while some are still holding their shape take off the heat and allow to cool.
Preheat the oven to 180ºC fan.
With one sheet of filo pasty cut a circle to fit your baking tray.
With the remaining sheets cut in to strips about 5cm wide.
Brush the circle piece with melted butter and add the strips to build the wreath shape, leaving the middle empty so you can cut it out before you cook it.
Build it up to about 5 layers to make a strong base.
Add a layer of mincemeat to the wreath.
Add a layer of the cranberry sauce on top.
Add the sliced apple to the wreath, sprinkle with the demerara sugar.
Using the remaining filo pastry build up the top of the wreath with layers of pastry and melted butter. Save a few pieces to decorate.
When you’ve got a good wreath formed cut up the remaining pastry into thin strips and twirl it up and stick it on top to add a lovely texture.
Bake for 10 minutes until golden brown. Serve straight away with custard, cream or ice cream.