1750-milliliter bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau
1tea filter bag and butchers twine
Put the cloves and cardamon pods in the tea filter bag and tie shut with twine. You can use a small sack made of cheesecloth if needed.
Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.**
Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and remove and discard the spice bundle before serving.
** I actually skipped this step and combined all ingredients together, brought to a simmer and it came out fine. I'm putting this step in and will try it next time I make it.