2 bottles red wine
1 bottle white wine
1 (3 inch) piece of fresh ginger, peeled and thinly sliced
3 cinnamon sticks
1 anise star pod
1 bay leaf
1/2 teaspoon ground cloves
1/3 cup brown sugar, or to taste
3 ounces Kirsch wasser or brandy
- Use a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part. Then, juice the oranges and add to a large, heavy-bottomed pot.
- Pour the wine and kirsch wasser into the pot with the orange juice. Place the strips of orange zest, ginger, remaining spices, and brown sugar into the pot with the wine mixture, stir.
- Cover and heat over medium-high, but not to a boil, reduce the heat to medium-low and heat for an hour or longer to combine all those flavours.
- Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a shot of amaretto, if desired.