Makes 4 servings
1 large range
2 cardamom pods
6 whole clove
6 allspice berries
6 whole black peppercorns
1 cinnamon stick, plus 4 for garnish (optional)
1 bottle (3 cups) fruity red wine
1/2 cup Splenda
1. With a fine grater, zest, then juice the orange.
2. With the flat side of a knife, press firmly on the cardamom pods to bruise them.
3. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, Splenda, and brandy. Cook over medium heat, stirring, until Splenda dissolves, 1 to 2 minutes.
4. Reduce heat to low; simmer until flavors have melded, about 30 minutes. 5. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.
Recipe courtesy of chef , RD.