Mulled Wine

• 12 whole cloves
• 10 peppercorns, cracked
• 4 cinnamon sticks
• 2 star anise buds
• 2 bottles dry, fruity red wine, such as Shiraz or Malbec
• 1/2 cup honey
• 2 lemons, zest removed with a peeler and juiced
• 2 oranges, zest removed with a peeler and juiced
• 1/2 cup brandy

1. Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth.
2. Make a pouch and tie it with kitchen twine.
3. In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil).
4. Simmer for 30 minutes, and then add the brandy.
5. When ready to serve, remove the cheesecloth of spices and ladle into warm mugs.

cloves, peppercorns, cinnamon sticks, anise buds, bottles, honey, lemons, oranges, brandy

Taken from www.foodnetwork.com/recipes/nancy-fuller/mulled-wine.html (may not work)