Chilled Mulled Wine
You can prepare this recipe to the end of step 2 up to 2 days ahead. Continue from step 3 just before serving.
250ml (1 cup) fresh orange juice, strained
55g (1/4 cup) caster sugar
2 x 7cm cinnamon sticks
8 whole cloves
2 x 750ml btls chilled sparkling shiraz
1. Stir orange juice, sugar, cinnamon and cloves in a saucepan over medium heat for 2 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrup thickens. Set aside for 5 minutes to cool.
2. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 3 hours to infuse.
3. Remove and discard the cinnamon sticks and cloves. Pour syrup among serving glasses. Top with sparkling wine and serve immediately.