• 2 bottles of Red Wine (1.5 litres)
• 4 clementines (Peel & Juice)
• 1 lemon (Peel & Juice)
• 1 lime (Peel & Juice)
• 200g caster sugar
• 6 whole cloves
• 4 cinnamon sticks
• 3 fresh bay leaves
• 1 whole nutmeg (grated)
• 1 whole vanilla pod (split)
• 2 star anise
• lemon, lime and small oranges (cut into thick wedges and thin slices)
Peel away large sections of peel from your clementines, lemon and lime. In a large heavy-based saucepan heat the sugar over a medium heat, then add in the pieces of peel and squeeze in the clementine, lemon and lime juice (over a sieve to catch any pips). Add the cloves, cinnamon sticks, bay leaves and about 10 to 12 gratings of nutmeg. Stir for one minute to mix everything into the sugar syrup base.
Making The Citrus Mulled Wine
Split a vanilla pod with a knife down its length, add it and the seeds to the saucepan and add in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the small amount of red wine, and then bring to the boil while stirring. Keep on a rolling simmer for about 4 minutes, or until a thick citrus spiced syrup is produced. Make sure the syrup does not burn, turn down the heat and stir if catching.
When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine on a low heat, stir occasionally and after around 15 minutes turn it off.
With a sharp knife prepare the fruit slices and wedges. It looks good to have a mixture of thick wedges and thin slices served in the glasses. Leave the peel on but remove any noticeable pith and pips.
After the wine has mulled through, sieve the wine (to remove all the larger bits) into a jug, punch bowl or clean saucepan to serve from and add back in the cinnamon sticks and the prepared citrus fruit wedges and slices.
When it is still warm and delicious, ladle the Citrus Mulled Wine into glasses with one or two wedges of citrus fruit and serve. Remember to use heat proof glasses to drink from.