Heisser Bischof: Drinks: Christmas Baking with SusieJ

Measurements [metric]

1 orange, rinsed in hot water
1 bottle spicy white wine, like a Gewürtztraminer (750 ml bottle)
Either:

2 Tbs honey
2 Tbs turbinado sugar

Either:

3 Tbs Cointreau
3 Tbs Limoncello

1 stick cinnamon
2 to 4 pods cardamom, lightly crushed
1 small piece ginger

Slice the orange. Place fennel seeds, cardamom pods and ginger in a tea ball if you have one. Place all ingredients in a medium saucepot. Cover and heat over low until steaming, but not simmering. Serve in heat-proof cups. Keep remaining punch covered and reduce heat to warm. Longer steeping makes a spicier, less citrus drink. For larger batches, increase the sugar and liqueur, but not the amount of spices, and steep a bit longer.

[Orange slices and cinnamon stick steeping in white wine.]

My husband describes this as "winter Sangria." The longer the wine steeps, the spicier (and less citrusy) the final drink will be.

This appears in a book about German Christmas markets. Hot wine drinks are common in Germany during any fall or winter outdoor event. There's nothing like waiting for the New Year's Eve fireworks near Brandenburgertor, and being served hot wine by a wizened old woman. From a crock pot.