10 whole cloves
3 cinnamon sticks
2 star anise
1 whole nutmeg, cracked with meat tenderizer
1 tsp. coriander seeds
1/2 tsp. whole black peppercorns
2 bottles of red wine
1 tangerine or clementine, cut in half and seeded
1/3 c. sugar
1 TB. Grand Marnier
1/2 tsp. vanilla extract
Toast the cloves, cinnamon, star anise, nutmeg, corinader and peppercorns in a medium sauce pot over medium heat, stirring occasionally until aromatic (2 minutes). Transfer the spices to a cheesecloth and tie to make a bundle.
Put the wine, tangerine and sugar in the slightly cooled pot along with the sachet. Heat the wine uncovered over low heat for 1 hour to infuse with the spices. Do not let the mixture boil.
Using tongs, gently squeeze the tangerine to release any juices back into the pot. Discard the tangerine and the spice sachet.
Stir the brandy, Grand Marnier and vanilla into the wine and serve warm.
Cast Party Wednesday: Link Party #92
37 minutes ago