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Recipe Courtesy of Miracle Bar
(750 ml) bottles
(750 ml) bottle tawny port
(peels and juice)
green cardamom pods
(crushed & opened)
light brown sugar
Crack or smash the dried spices but do not grind.
Toast dry spices in a large, dry pot over medium-high heat, until aromatic.
Cool pot before adding wine, orange, lemon, sugar and bay leaves.
Reheat pot and bring to a slow simmer.
Allow to simmer for 30 minutes (do not boil).
Turn off heat and leave mix to cool and let spices rest for an hour.
Strain off spices and add port and Grand Marnier.
Bottle and store until needed.
Reheat to serve in a crockpot on medium heat.
Serve in Santa Head Mug with dehydrated orange wheel garnish.
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