Holiday-Spiced Mulled Wine

What you’ll need:

1 bottle of inexpensive fruity wine (a merlot or cabernet sauvignon will do nicely)
1 lemon, sliced and unpeeled
1 orange, sliced and unpeeled
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 whole cloves
4 cardamom pods
4 cinnamon sticks
3/4 cup water (up to 1 cup, to taste)
1/2 cup brown sugar (up to 1 cup, to taste)
1/4 cup brandy (optional)

1. Pour the wine into a pot over a low flame, heating it gradually for about ten minutes (but don’t even think about letting it boil now, or at any point).
2. Add in the sliced fruit and spices, and stir occasionally for fifteen minutes. Again, whatever you do, do not let it boil, as this would kill the alcohol and, some might argue, the whole point!
3. Add in the water and brown sugar, and stir until the sugar is dissolved.
4. Stir in the brandy, for that extra kick, if desired.
5. Taste-test it at this point. If you would like it sweeter or less rich, add in 1/2 cup brown sugar or 1/2 cup water, respectively.
6. Let the mixture sit over low heat for another ten minutes.
7. Strain it (though you may want to set aside the cinnamon sticks to use as decorative stirrers), and serve it up toasty warm!

For an even fuller flavor, make the wine earlier in the day and let it sit without heat for a few hours. Simply reheat it just before you’re ready to serve.