Winter-Spiced White Wine

Make this up in the morning so the fruit and spices have plenty of time to infuse the wine and Grand Marnier.

For large parties, this recipe can easily be increased. Keep large batches warm in a slow cooker on low heat or in a deep chafing dish. For a beautiful presentation, garnish with orange peel twists made with a channel knife—available at specialty kitchen shops.

Winter-Spiced White Wine

2 (750-ml.) bottles light dry white wine, such as Chenin Blanc
1/2 cup Grand Marnier, Cointreau or other orange liqueur
1/3 cup packed light brown sugar
1 medium apple, unpeeled, sliced (1/4 inch)
1 orange studded with 12 whole cloves, halved, sliced (1/4 inch)
5 whole allspice
1 cinnamon stick, halved
Orange peel twists for garnish

1. Combine all ingredients, except orange peel twists, in large pitcher or bowl; stir until sugar is dissolved. Let stand at room temperature 4 hours or cover and refrigerate overnight.

2. To serve, heat mixture in large nonreactive saucepan over low heat until warm. Do not boil. Serve warm in cups; garnish with orange twists.

8 servings