MULLED ROSEMARY WINE AND BLACK TEA
1 bottle claret or other full-bodied red wine
1 quart black tea, preferably Assam or Darjeeling
1/4 cup mild honey
1/3 cup sugar, or to taste
2 oranges, sliced thin and seeded
2 three-inch cinnamon sticks
6 whole cloves
3 rosemary sprigs
Mix wine and tea together in a nonreactive (glass or teflon, says Johnson & Wales College of Culinary Arts) saucepan. Add honey, sugar, oranges, spices and rosemary. Heat over low heat until barely steaming. Stir to make sure honey is dissolved.
Remove pan from heat, cover and let stand for at least 30 minutes. When ready to serve, heat to just steaming and serve hot. Makes about two quarts.