Serves 4-6
INGREDIENTS
- Peel of 2 oranges (large strips)
- Peel of 1 lemon (large strips)
- Peel of 1 lime (large strips)
- Juice of 1 orange
- 200g caster sugar
- 6 whole cloves
- 1 cinnamon stick
- 3 fresh bay leaves
- 1 whole nutmeg, for grating
- 1 vanilla pod, halved lengthways
- 2 star anise
- 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz)
METHOD
1. Prepare the citrus
Using a vegetable peeler, peel large sections of zest from the oranges, lemon, lime, avoiding the bitter white pith.
2. Infuse the base
Place the caster sugar into a large saucepan over medium heat. Add the citrus peels squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, about 10 fine gratings of nutmeg. Split the vanilla pod lengthways add it to the pan.
3. Dissolve the sugar with red wine
Pour in just enough red wine to cover the sugar. Stir gently allow the mixture to simmer until the sugar has completely dissolved.
4. Reduce, then layer in warm spices
Increase the heat bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup.
Reduce the heat to low add the star anise remaining red wine. Gently heat for about 5 minutes until warm aromatic, making sure not to boil.
TO SERVE
Ladle into heatproof glasses serve warm.
