SaveIngredients
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.
Made it? Rate it
Tap a star to rate this recipe.
