Christmas syrup

Step 1:

Add the sugar and water to a saucepan and heat over medium heat. Let it caramelize without stirring until the sugar turns golden brown.

Step 2:

Carefully deglaze the caramel with the punch. Then add all the remaining ingredients and stir well.

Step 3:

Simmer the mixture over medium heat for 12–15 minutes, until it has reduced to a syrupy consistency and taken on an intense, deep red colour.

Step 4:

Remove the pan from the heat and let the syrup cool for a few minutes.

Step 5:

Remove the spices and other aromatics with a slotted spoon or pour the syrup through a fine-mesh sieve.

Step 6:

Pour the finished syrup into sterilized glass bottles using a funnel and seal tightly straight away. Stored in a cool, dark place, the unopened syrup will keep for about 2–3 months.