Mulled Wine Syrup - Ellas Better Bakes

Alter quantities (metric only) 10 glasses of wine

First, peel your clementines and split them into segments.
Slice your lemon and lime into slices of about ½ cm width.
Then add all of your ingredients into your large saucepan and stir together.
Heat on a low setting until your sugar has dissolved.
Turn the heat up to high and bring to a rolling boil.
Fast simmer until the liquid has reduced to a light syrup. This should take around 5 minutes.
If making mulled wine, pour in 2 bottles of red wine and heat gently until warm but not boiling.
If keeping your syrup for later use, leave it to cool and infuse for a few hours then tip the mixture into a sieve pushing the fruit down so that the liquid is separated. Freeze the syrup and discard the fruit.

To check if your sugar has dissolved, tip your saucepan to a 45 degree angle so that the liquid slides to one side. If there are no sugar granules still appearing then you are all set!

Just want one glass of mulled wine at a time? Decant your Mulled Wine Syrup using a sieve and discard the fruit, cinnamon stick and star anise. Then freeze in ice cube trays. Then, when you fancy a glass of mulled wine, just defrost an ice cube of Mulled Wine Syrup, add your red wine, heat up a bit and job done!
Let you mulled wine cool and infuse for few hours if you can before using.

When making mulled wine heat it very gently. Boiling it will destroy that alcohol.
Use a slow cooker to heat up your mulled wine and keep at the perfect temperature.
When making your mulled wine from this syrup, pretty it up with sliced orange, chopped apple and slice lemon.