1750-milliliter bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau
1/4cupbrandy
1tea filter bag and butchers twine
Instructions
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.
Notes
** 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.