In a saucepan bring the wine, water & sugar to the boil.
Stir, and once the sugar has dissolved, add the cinnamon & vanilla pod.
Keep boiling hard until it has reduced by half.
Meanwhile, peel the satsumas (leaving them whole).
Place in a bowl and cover with boiling water from the kettle.
Set a timer and let them poach for 2 minutes.
After 2 minutes carefully pour the hot water away and refill with cold water.
Then use a small pairing knife to gently scrape the white pith away from each fruit.
When finished, please the satsumas into your serving bowl or glass jar that you wish to gift them in.
When the wine has reduced by half, pour it over the satsumas adn place the cinnamon & vanilla on top.
You can serve it immediately or leave to cool before storing in the fridge until needed.
Please enjoy my recipe! Jane | hedgecombers.com