Mulled Wine

• 2 (750-ml) bottles dry red wine (Cabernet Sauvignon, Burgundy, etc.)
• 1/2 cup packed brown sugar
• 12 whole cloves
• 4 cinnamon sticks
• Peel of 1 large orange, cut into long strips
• Peel of 1 large lemon, cut into long strips
• 16 oz. (1 pint; 2 cups) ruby port
• 16 oz. (1 pint; 2 cups) brandy (see Note)

1. Combine all ingredients except port and brandy in a large pot (not aluminum); bring to a simmer, stirring occasionally.
2. Reduce heat to low; simmer for 10 minutes.
3. Add port and brandy; heat just until steaming (dont boil).
4. Pour into large, heatproof bowl.
5. Ladle into mugs or heatproof punch cups, adding a few spices and citrus strips to each serving.
6. Strain leftover mulled wine, tightly seal, and store in a cool place for at least 6 months.
7. Mulled Cider: Substitute 2 1/2 quarts (10 cups) apple cider for the wine; omit port.
8. If desired, substitute 1/3 cup honey for the brown sugar.

bottles, brown sugar, cloves, cinnamon sticks, orange, lemon, port, brandy

Taken from www.cookstr.com/recipes/mulled-wine (may not work)