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.
TOOLS
