Recipe - Mulled Wine

3 Bottles red wine such as
Burgundy or zinfandel 750 ml
Each, or 10 One half cups
2/3 cup Sugar
16 Inches cinnamon sticks
2 lg Nutmegs, whole, cracked
Into large pieces (hammer)
1 tablespoon Whole star anise
1 teaspoon Allspice, whole
1 teaspoon Cloves, whole
8 Quartersize slices fresh
Ginger
1 lg Granny Smith apple, cored,
Sliced thinly cross wise
1 md Orange, halved lengthwise
And thinly cut or sliced up crosswise
1 md Orange peel, peeled from an
Orange in a long spiral

In a 5 to 6 quart pan over medlow heat, stir wine, 2/3 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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini