Step 1

Scrub oranges well. Using vegetable peeler, carve large ribbons of peel from 1 orange. Juice remaining orange. If it yields less than ¼ cup juice, juice additional orange.

Step 2

Add orange peel, juice, 1 cup wine, sugar, cinnamon, allspice, star anise and peppercorns to a 3-quart stockpot or Dutch oven. Over high heat, bring to rolling boil. Reduce heat to low. Cover and simmer for 20 minutes.

Step 3

Add remaining wine and brandy. Heat until just below 170°F. Use candy thermometer to measure temperature. Grate nutmeg over top, and garnish with cinnamon stick.