Ingredients
* 2 teaspoon(s) atramentous peppercorns, agilely crushed
* 1 teaspoon(s) fennel seeds, agilely crushed
* 1 3-inch biscuit stick, burst into pieces
* 2 bottle(s) (750-milliliter) Zinfandel or Merlot, or agnate fruity red wine
* 3 bay leaves
* Bite strips from 1 orange
* 1 1/2 cup(s) muscovado sugar, or added aphotic amber sugar
Directions
1. Put the peppercorns, fennel seeds, and biscuit in a ample tea brawl or blanket them in cheesecloth and defended them with kitchen string. In a ample saucepan, amalgamate the aromatics with the wine, bay leaves, and orange zest. Cover and simmer over low calefaction for 10 minutes. Remove from the calefaction and let stand, covered, for 30 minutes. Remove the aromatics and orange bite strips. Stir in the amoroso until dissolved. Serve warm, in glasses or mugs.
