Poly Hive
Queen Bee
- Joined
- Dec 4, 2008
- Messages
- 14,097
- Reaction score
- 401
- Location
- Scottish Borders
- Hive Type
- National
- Number of Hives
- 12 and 18 Nucs
This is a Jamie Oliver reciepe and we have it every xsmas day, it is best made today and allowed to steep. 
2 clementines
Peel of 1 Lemon
Peel of 1 Lime
250gms of Caster Sugar
6 whole cloves
1 Cinnamon stick
3 fresh bay leaves (or dried)
whole nutmeg
1 Whole vanilla pod halved
2 Star anaise
2 bottles of chianti or Italian wine but buy the best you can!
Peel large sections of peel from the Clementine, lemon and line and try not to get pith on it.
Put the sugar in a large pan over medium heat, add the pieces of peel and squeeze in the Clementine juice. Add the cloves, cinnamon stick, bay leaves ad about 10-12 gratings of nutmeg.
Add the halved vanilla pod and stir in just enough wine to cover. 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 4-5mins, or until you have a lovely thick syrup. Do not use more wine for this process as it will burn the wind and destroy the flavours.
When the syrup is ready, (see it is a beekeeping recipe!) turn the heat to low, and add the star anise and the rest of the two bottles of wine, gently warm it and after 5 minutes when it's warm and delicious serve.........
Make at least two days before and warm it every day to intensify the flavours. It is suggested that it is then strained before serving....
*Raises glass*
Merry Christmas!
PH
2 clementines
Peel of 1 Lemon
Peel of 1 Lime
250gms of Caster Sugar
6 whole cloves
1 Cinnamon stick
3 fresh bay leaves (or dried)
whole nutmeg
1 Whole vanilla pod halved
2 Star anaise
2 bottles of chianti or Italian wine but buy the best you can!
Peel large sections of peel from the Clementine, lemon and line and try not to get pith on it.
Put the sugar in a large pan over medium heat, add the pieces of peel and squeeze in the Clementine juice. Add the cloves, cinnamon stick, bay leaves ad about 10-12 gratings of nutmeg.
Add the halved vanilla pod and stir in just enough wine to cover. 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 4-5mins, or until you have a lovely thick syrup. Do not use more wine for this process as it will burn the wind and destroy the flavours.
When the syrup is ready, (see it is a beekeeping recipe!) turn the heat to low, and add the star anise and the rest of the two bottles of wine, gently warm it and after 5 minutes when it's warm and delicious serve.........
Make at least two days before and warm it every day to intensify the flavours. It is suggested that it is then strained before serving....
*Raises glass*
Merry Christmas!
PH
Sounds good to me
