Nate Mcveigh'S Glühwein

• 5 liters cheap Cabernet Sauvignon (preferably Franzia)
• 1.5 cups Water
• 2 to 4 splash Hetta Port Wine
• 6 sticks Cinnamon, split in half
• 1 tablespoon Whole Allspice
• 6 Cardamom Pods
• 1/2 Red Delicious Apple, diced
• 1/2 Green Anjou Pear, diced
• 1/2 Navel Orange
• 20 Whole Cloves
• 1 1/3 cups Raw Sugar
• 1 Teabag that can seal

1. Combine and slightly crush whole allspice and cardamom pods in a mortar and pestle, take care not to crush into a powder. Place this into a teabag and seal it.
2. Pour water into a small pot and add teabag, cinnamon sticks, apple, and the pear. Bring to a boil.
3. When water has reached a boil, add the sugar and boil for an additional few minutes, or until consistency changes slightly.
4. Once liquid begins to thicken, turn off heat source, and remove every ingredient from water except fruits. Add a few splashes of port wine to return liquid to it's original consistency. Set aside.
5. Empty entire box of Cabernet into a large stockpot. Bring to a simmer, just until you see steam begin to rise to avoid losing alcohol.
6. Cut orange in half, squeeze one half into Cabernet and discard, and stick the 20 cloves into the rind of the other orange half. Make it decorative!
7. Add the decorated orange half and the liquid from the other pot into the stockpot and stir.
8. Now you're done. Drink it.

sauvignon, water, cinnamon, allspice, cardamom, red delicious apple, green anjou pear, orange, cloves, sugar, seal

Taken from www.epicurious.com/recipes/member/views/nate-mcveighs-gluhwein-5672f230c0ee760b5810db81 (may not work)