Sure, it may seem a little old school, yet this sweet and spiced version updates this perennial classic – perfect for après ski and winter holidays.
2 bottles Red Wine
1 bottle D’oro – fortified walnut wine – or port
1 cup Preserves
Zest & Juice of 2 oranges
2 cinnamon sticks
1 vanilla bean, scraped
10 whole star anise
2 Tbsp whole green cardamom
1 Tbsp whole pink peppercorns
Combine all ingredients in large saucepan. Heat to barely a simmer and keep warm to serve.