Recipe courtesy Marcus Samuelsson
- Total Time:
- 24 hr 25 min
- 15 min
- 24 hr
- 10 min
- about 1 1/2 quarts
- 2 cinnamon sticks, broken into pieces
- 1 teaspoon cardamom pods
- 1 small piece ginger, peeled
- Zest of 1/2 orange
- 8 whole cloves
- 1/4 cup vodka
- 1 750 ml bottle of dry red wine
- 1 cup ruby port or Madeira
- 1 cup sugar
- 1/2 cup blanched whole almonds
- 1/2 cup dark raisins
- 1 piece star anise
- 2 Ambessa Earl of Harlem tea bags
Crush the cinnamon and cardamom with a mortar and pestle, or place on a cutting board and crush with a heavy pot. Place the spices in a small glass jar with the ginger, orange zest, cloves and vodka. Cover and let sit at room temperature for 24 hours.
Strain the liquid into a large saucepan, discarding the solids. Add the wine, port, sugar, almonds, raisins, star anise and tea bags and heat over medium heat just until bubbles start to form around the edges. Let tea steep for an additional minute. Remove tea bags.
Serve the wine hot in mugs, with a few almonds and raisins in each one; keep any remaining wine warm over very low heat until ready to serve. Do not let the wine come to a boil.