Mulled Red Wine

1. Toast cinnamon sticks, cloves, peppercorns, and allspice in medium saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, orange zest, and 1⁄2 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.
2. Strain wine through fine-mesh strainer placed over bowl and return to saucepan; discard spices and orange zest. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve immediately.

The flavor of the mulled wine deteriorates if it is simmered for longer than 1 hour. It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop. Merlot, Pinot Noir, or Côtes du Rhône are the best choices for this recipe.

MULLED RED WINE WITH RAISINS AND ALMONDS
This variation is inspired by Scandinavian glögg.
Substitute 2 crushed green cardamom pods for allspice. Add 1⁄3 cup raisins and 1⁄3 cup whole blanched almonds to strained wine; omit brandy. Cover and let sit until raisins are plump, about 10 minutes. Stir in 2 tablespoons vodka; add up to 2 tablespoons more sugar and 2 tablespoons more vodka to taste. Ladle wine, raisins, and almonds into small mugs; serve immediately.