1 cup Madeira wine
6 Tbsp brown sugar
3 1-inch piece orange peel
cinnamon stick (3-inch piece)
8 (6-inch) cinnamon sticks for garnish (optional)
6 whole clove
3 whole cardamom pod
Put all of the ingredients in a medium stainless-steel saucepan. warm gently over medium- low heat until steaming, but do not boil. Simmer for 10 minutes, continuing to watch closely so liquid does not boil.
Serve immediately. Or, for best flavor, cover pot and refrigerate 12-24 hours to let spices steep. Reheat gently.
To serve: Strain liquid into tempered glass mugs and garnish with a cinnamon stick if desired.
Note: Choose a medium-bodied burgundy or blend that is not too fruity and not too dry. It’s not necessary to buy an expensive wine because the spices will infuse it with flavor.
Recipe courtesy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelmen & Vicki Levy Krupp, 2012. Published by Tarcher an imprint of Penguin.