Mulled Wine
Recipe: https://recipestripper.com/recipes/6a81f589-8c02-458d-86c9-e8ee1d9b0dce
Original source: https://cooking.nytimes.com/recipes/1019799-mulled-wine

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. This recipe is easily doubled for a larger crowd.
Yield: 6 to 8 servings
Total time: PT45M

Ingredients
- 2 large oranges
- 4 ¼ cups/1 liter red wine
- 1 ¼ cups/10 ounces brandy
- ½ cup dark brown sugar
- 2 cinnamon sticks
- 6 whole cloves
- 3 cardamom pods, slightly crushed

Instructions
1. Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
2. In 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.
3. Ladle into cups or mugs. Garnish each with a reserved orange round.