whole spices such as star anise, black peppercorns, coriander seeds, cardamom pods, and cinnamon sticks
2 tablespoons orange liqueur
Tools
Knife
Ladle
Large pot
Corkscrew
Cheesecloth or tea ball for holding spices
Method
With a vegetable peeler, peel off long strips of orange zest from the oranges. Then juice the oranges and reserve the juice.
Place spices either in a tea ball or wrap them in cheesecloth and tie closed with a piece of twine.
In a pan, crush the orange zest with the sugar with a spoon to bring out the flavor in the orange zest. Add the wine, reserved orange juice and spice packet. Cover and simmer over high heat until wine is hot. Remove from heat and let stand for about 30 minutes. Discard the spice packet and orange zest.
Heat the wine again, just until steaming and add the orange liqueur. Serve hot in mugs.
