makes 3 cups
2 to 3 hours
electric slow cooker
1/2 teaspoon coriander seed
6 allspice berries
4 cardamom pods, lightly crushed
2 blades mace
1 4-inch stick cinnamon
1 star anise petal
1 750 ml bottle cheap cabernet sauvignon
1/4 cup maple syrup, or to taste
1 tablespoon brandy (suggested: plum or apricot brandy)
1 Toast spices in a skillet on high heat until fragrant, about 30 seconds. Remove from heat and transfer to a spice infuser bag (except cinnamon stick).
2 In a small saucepan, bring wine to a bare simmer, then transfer to a slow cooker set on low heat. Add spices, juice of orange, and orange hull. Cover and steep on low heat.
3 After 2 hours, taste wine and add maple syrup and brandy. Cover and steep for another 30 minutes to an hour before serving.