2 oranges, juice and zest
1 lemon, juice and zest
10 -12 Black peppercorns
8 -10 whole cloves
2 cardamom pods
4 whole star anise
2 cinnamon sticks
1/2 teaspoon freshly grated nutmeg
3/4 to 1 cup brown sugar (sweeten to taste)
2 750 ml bottles of dry red wine, preferably a Shiraz, Zinfandel, Cotes du Rhone*
3/4 cup brandy
Zest citrus, then squeeze. In a large pot add all ingredients stirring until sugar is dissolved. Simmer for 30 minutes to an hour. It will reduce slightly. If serving immediately, carefully pour mulled wine through a fine sieve into a heatproof pitcher. Alternatively, you can keep in the mulled wine in the pot and serve from the stovetop. Serve in tempered glass or coffee mugs.
Makes 8 to 10 servings
*Avoid Cabernet Sauvignon, usually they are too tannic.