1 large orange
2 cardamom pods
6 whole clove
6 allspice berries
6 whole black peppercorns
1 cinnamon stick (plus 4 for garnish, optional)
3 cups fruity red wine
1/2 cup sugar
1/4 cup brandy
With a fine grater, zest, then juice the orange.
With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.
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