Toss 4 wide strips orange zest with 1/2 cup sugar; set aside 1 hour. Simmer 1 bottle kosher red wine, 1/2 teaspoon each whole cloves and peppercorns, 3 star anise pods, 1 cinnamon stick, 1 bay leaf, and the sugar mixture to taste over medium heat, 15 minutes. Ladle into glasses, leaving the spices and zest in the pan. Garnish with cinnamon sticks.
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Photograph by Anna Williams
Recipe courtesy Food Network Magazine
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