Inspired by a post from Williams Sonoma, this recipe uses whole cloves to complement the spicy notes in red wine and citrus to provide some flavorful zing as you cozy up to a roaring fire.
Ingredients:
12 whole cloves
2 nutmegs, cracked into pieces with a hammer
2 bottles (each 750 milliliter) dry red wine
1/2 cup raw, organic sugar
Stripped zest from 2 oranges and 2 lemons, plus more zest for garnish
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 cinnamon sticks
1/3 cup Brandy
Directions:
1. Tie the cloves and nutmeg pieces in a small square of cheesecloth, or put them in a large metal tea ball.
2. In a large, non-aluminum pot, combine the wine, sugar, orange and lemon zests, orange and lemon juices, brandy and cinnamon sticks. Add the clove-and-nutmeg bundle.
3. Heat over medium-low heat until steam begins to rise from the pot and the mixture is hot, about 10 minutes; do not let it boil. Remove the clove-and-nutmeg bundle. Keep the wine warm over very low heat until ready to serve.
4. Ladle the wine into cups or heatproof glasses, garnish with the citrus zest and serve warm.