2 clementines (you could also use grapefruit, naartjies or oranges)
1 lemon
1 lime
200g castor sugar
6 NOMU Cook’s Collection Whole Cloves
1 whole cinnamon stick
3 NOMU Cook’s Collection Bay Leaves
2 tsp NOMU Cook’s Collection Ground Nutmeg
1 pump NOMU Vanilla Paste
2 NOMU Cook’s Collection Whole Star Anise
2 bottles Italian red wine (we prefer a dry red for this recipe)
Cut large sections of peel from the citrus fruits using a peeler of your choice.
Pour the castor sugar into a large saucepan along with the pieces of peel and place over medium heat. Squeeze in the clementine juice. Add the Cloves, cinnamon stick, Bay Leaves, Ground Nutmeg and Vanilla Paste to the pan, then stir in just enough red wine to cover the sugar.
Let this simmer until the sugar has completely dissolved into the red wine, then bring to a boil for about 5 minutes until the mixture has turned into a thick syrup.
When your syrup is ready, turn the heat down to low and add the Star Anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.
Tips: The syrup base must be made first. It needs to be hot, and if you were to do this with all of your red wine at once, you’d burn off the alcohol.
For a more summery twist for your holiday table, allow the red wine syrup to cool and pour a tablespoon into champagne flutes. Top up with a dry sparkling wine.
2 clementines (you could also use grapefruit, naartjies or oranges)
1 lemon
1 lime
200g castor sugar
6 NOMU Cook’s Collection Whole Cloves
1 whole cinnamon stick
3 NOMU Cook’s Collection Bay Leaves
2 tsp NOMU Cook’s Collection Ground Nutmeg
1 pump NOMU Vanilla Paste
2 NOMU Cook’s Collection Whole Star Anise
2 bottles Italian red wine (we prefer a dry red for this recipe)
Cut large sections of peel from the citrus fruits using a peeler of your choice.
Pour the castor sugar into a large saucepan along with the pieces of peel and place over medium heat. Squeeze in the clementine juice. Add the Cloves, cinnamon stick, Bay Leaves, Ground Nutmeg and Vanilla Paste to the pan, then stir in just enough red wine to cover the sugar.
Let this simmer until the sugar has completely dissolved into the red wine, then bring to a boil for about 5 minutes until the mixture has turned into a thick syrup.
When your syrup is ready, turn the heat down to low and add the Star Anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.
Tips: The syrup base must be made first. It needs to be hot, and if you were to do this with all of your red wine at once, you’d burn off the alcohol.
For a more summery twist for your holiday table, allow the red wine syrup to cool and pour a tablespoon into champagne flutes. Top up with a dry sparkling wine.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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