200 g caster sugar
6 whole cloves
1 stick cinnamon
3 fresh bay leaves
1 whole nutmeg, for grating
1 vanilla pod, halved lengthways
2 star anise
2 bottles red wine - I've gone with a Cabernet Merlot.
Peel large sections of peel from your oranges, lemon and lime. Put the sugar in a large saucepan over a medium hear, add the pieces of peel and squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves and about 10 - 12 gratings of nutmeg. Thrown in your halved vanilla pod and stir in just enough red wine to cover the sugar.
Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you've got a beautiful thick syrup. This creates a wonderful flavour base. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it's warm - enjoy!