- 1 Add brown sugar to water. Bring to boil and then simmer until caramelised.
- 2 Add spices, almonds, chillis & clementine flesh. Simmer for 5 minutes.
- 3 Deglaze with Remy Martin VSOP. Add red wine, 200 ml at the time
- 4 Bring it to boil and turn heat off. Let it cool and infuse. Reheat before serving.