If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles.
- Serves: 6 persons
- 2large oranges
- 4 ¼cups/1 liter red wine
- 1 ¼cups/10 ounces brandy
- ½cup dark brown sugar
- 2cinnamon sticks
- 6whole cloves
- 3cardamom pods, slightly crushed
Step 1Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
Step 2In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
Step 3Ladle into cups or mugs. Garnish each with a reserved orange round.