Yield: 14 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Bottles red wine such as |
| \N \N | Burgundy or zinfandel 750 ml |
| \N \N | Each, or 10 1/2 cups |
| ⅔ cup | Sugar |
| 16 \N | Inches cinnamon sticks |
| 2 larges | Nutmegs, whole, cracked |
| \N \N | Into large pieces (hammer) |
| 1 tablespoon | Whole star anise |
| 1 teaspoon | Allspice, whole |
| 1 teaspoon | Cloves, whole |
| 8 \N | Quarter-size slices fresh |
| \N \N | Ginger |
| 1 large | Granny Smith apple, cored, |
| \N \N | Sliced thinly cross wise |
| 1 medium | Orange, halved lengthwise |
| \N \N | And thinly sliced crosswise |
| 1 medium | Orange peel, peeled from an |
| \N \N | Orange in a long spiral |
In a 5 to 6 quart pan over med-low heat, stir wine, ⅔ cups sugar, cinnamon, nutmegs, star anise, allspice, cloves, ginger, apple, orange, and orange peel until steaming. (Do not boil). To blend flavors, hold mulled wine at steaming, uncovered, for 15 minutes.
Taste, and stir in more sugar, if desired. Ladle into mugs and serve, or reduce heat to very low and keep warm up to 2 hours. (Sunset Dec.
1994).