The syrup can be made ahead, ready to heat and mix with your favourite Tasmanian Pinot Noir!
At a glance
Approx 30 minutes
Serves 5-6 people
1 Navel orange
10 whole cloves
1 cup freshly squeezed orange juice
1/2 cup sugar
2 cinnamon sticks
1 bottle Tasmanian Pinot Noir
Extra orange slices to garnish.
Push the cloves through the skin of the orange, spreading as equally as you can
Cut the orange into quarters.
Place a large saucepan on medium high heat, add the orange juice, sugar, cinnamon and orange quarters with cloves, stirring gently to combine. Stir occasionally while gradually heating, until the sugar has dissolved.
Bring the mixture to the boil and cook for 15 to 20 minutes, until mixture has thickened and reduced by almost half.
Reduce heat to low and pour in the wine. Simmer until wine is heated through, being careful not to boil.