Ingredients
- 2 tsp black peppercorns, lightly crushed
- 1 tsp fennel seeds, lightly crushed
- 1 3-inch cinnamon stick, broken into pieces
- 2 750-milliliter bottles Zinfandel or Merlot, or the equivalent fruity red wine such as Z
- 3 bay leaf
- zest strips from 1 orange
- 11/2 cup muscovado sugar or other dark brown sugar
Directions
1. Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine the aromatics with the wine, bay leaves and orange zest. Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered, for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved. Serve warm, in glasses or mugs.
