Mulled Red Wine with Muscovado Sugar

1. 1

   Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string.

2. 2

   In a large saucepan, combine the aromatics with the wine, bay leaves and orange zest.

3. 3

   Cover and simmer over low heat for 10 minutes.

4. 4

   Remove from the heat and let stand, covered, for 30 minutes.

5. 5

   Remove the aromatics and orange zest strips.

6. 6

   Stir in the sugar until dissolved.

7. 7

   Serve warm, in glasses or mugs.

* Per serving · 4 servings · Values may vary.

No additional tips available.