This recipe comes to UNOR courtesy of Stewart Faulkner.
1.5 l bottle of dry red burgundy
handful of cloves
1 lime, quartered
1 large stock pot
4 small or 2 large cinnamon sticks
tsp black cracked pepper
1/2 tsp nutmeg
1/2 tsp allspice
zest of one lemon
1 Tbs brown sugar
2 thin slices of ginger root
small splash of ruby port or good Irish whiskey
Take the orange and push the whole cloves into the skin evenly all the way around. Score skin into center to allow flavor out (or puncture with a fork several times).
In a large stock pot put the cloved orange, 2 of the 4 quarters of lime, cinnamon sticks, cracked pepper, nutmeg, allspice, lemon zest, brown sugar, ginger root, and one bottle of wine.
Simmer until steamy and hot, about 20-25 minutes.
Remove from heat and add a small splash of ruby port or a good Irish whiskey, and stir.
Strain the mulled wine, season to taste with nutmeg or sugar. Rub the insides of the serving cups with the remaining two quarters of lime and serve.