Ingredients
Nutrition per serving
- Calories
- 210
- Protein
- 0 g
- Carbs
- 19 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Fiber
- 0 g
- Sugar
- 14 g
- Sodium
- 10 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Slice the orange into rounds and press the cloves into a couple of the slices so they're easy to fish out later.
Put the wine, orange slices, brown sugar, cinnamon sticks and star anise in a saucepan over medium-low heat. Stir until the sugar dissolves and the wine is steaming.
Turn the heat to low and let it sit just below a simmer to infuse. Don't let it boil, or the alcohol cooks off and the spices turn bitter.
Stir in the brandy if using, then taste and add a little more sugar if you like it sweeter.
Ladle into mugs or heatproof glasses, leaving the spices behind, and garnish each with an orange slice.
Tips
- Choose an inexpensive, fruity, low-tannin red; heavily oaked wines turn harsh when warmed.
- Keep it warm on the lowest setting of a slow cooker for a party, topping up with more wine as it goes.
- Strain leftovers, refrigerate and gently reheat within 3 days.
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Gear that helps
- Heavy saucepan Even heat, so sauces don’t scorch.
- Chef's knife A sharp knife makes prep faster and safer.
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