I’ve used such a simple change in this recipe, adapting Jamie Oliver’s to use coconut sugar instead of traditional white caster sugar. It will still make you feel as merry and bright as the traditional, but I love the edge the caramel like coconut sugar has on the classic. Happy Christmas.
Peel large sections of peel from the orange and lime and add them to a saucepan.
Squeeze the juice from the orange and add it to the saucepan before bringing it to a low – medium heat.
Add the coconut sugar, cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg and the seeds from 1 vanilla pod.
Stir in enough red wine to cover the sugar.
Simmer the mixture until the sugar has dissolved, then bring to the boil. Boil for approximately 5 minutes until you have a thick mulled syrup.
Turn down the heat, and add the rest of the wine and star anise. Remember to keep on a low heat or you will burn off the alcohol.
Heat gently until warmed through and then serve.