1 large orange

6 whole cloves
6 whole black peppercorns
1 bottle (3 cups) fruity red wine
2 cardamom pods
6 allspice berries
1 cinnamon stick (+ 4 for garnish)
1/2 cup sugar
1/4 cup fresh cranberries (for garnish)
Grate zest with fine grater, then juice the orange.
With flat side of knife, press on cardamom pods to bruise them.

In large non-aluminum pot, combine orange zest and juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar and brandy. Cook over medium heat until sugar dissolves, always stirring, 1 to 2 minutes.

Reduce heat to low; simmer until flavors have melded; about 30 minutes. Pour through fine mesh sieve, garnish with cinnamon stick and fresh cranberries. Enjoy.

courtesy of marthastewart.com
with cranberries added

4 servings