- 2 medium lemons
- 2 medium oranges
- 10 whole cloves
- 2 star anise
- 2 (3-inch) cinnamon sticks
- 1 whole nutmeg about 10 gratings
- 1 1/4 cups granulated sugar
- 1 1/4 cups water
- 2 (750ml) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau
- 1/2 cup brandy
Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith. Place the zest in a large saucepan. Juice the lemons and oranges, add the juice to the pan.
Add the sugar, water, cloves grated nutmeg and cinnamon sticks, place the pan over a high heat and bring to a simmer, stirring to dissolve the sugar.
Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.
Add the red wine and brandy, stir to combine, bring just to a simmer (don’t let it boil). Simmer for around 5 minutes, depending on how much alcohol you want to burn off, you can simmer for a bit longer. Ladle into glasses and serve warm.