- 1 orange, juice and peel
- 1 lemon, juice and peel
- 3 cardamom pods
- 2 3-inch cinnamon sticks
- 10 whole cloves
- 3/4 cup water
- 3/4 cup granulated sugar
- 1 bottle of red wine, preferably cabernet sauvignon or Beaujolais Nouveau
- 1/4 cup brandy
Using a peeler, remove zest from the orange and lemon in large strips. Juice the orange and lemon. Combine the juice and peels in a large pot.
Wrap cardamom pods and cloves in cheesecloth or place in a tea ball and add to pot. Add water, sugar, and cinnamon.
Bring the mixture to a simmer over high heat, then lower heat and simmer until reduced by one-third, about 20 minutes.
Add wine and brandy to the pot and return the liquid to a simmer. Be careful not to let it boil.
Remove from heat and remove spice sachet. Serve hot.