Recipe information
Yield
<p>Serves 6.</p>
Ingredients
1 large orange
20 cloves (approx.)
2 tablespoons sugar (brown if you prefer)
1 quart red Burgundy
6 ounces brandy
Preparation
Stud the orange with cloves and roast in a 350°F oven for 30 minutes. Remove, cut into quarters, and place in a heavy saucepan with the sugar and wine. Heat for 20 minutes without letting wine come to a boil. Pour an ounce of brandy into six warmed 6-ounce mugs and fill with the hot wine.
