1 navel orange
4 cups apple juice
2 tablespoons honey
1 2-inch piece fresh ginger, thinly sliced
6 whole allspice berries
10 cinnamon sticks
1 bottle dry red wine

In a large saucepan, gently simmer the zest, apple juice, honey, ginger, allspice, and 2 cinnamon sticks for 20 minutes. Stir in the wine and cook just until heated through. Serve hot with the remaining cinnamon sticks.

Tip: For an extra touch, spike it with a splash of Cointreau. Add 1/4 cup Cointreau or some other orange-flavored liqueur to the pot.

Using a vegetable peeler, peel the zest from the orange in long strips. (Reserve the fruit for another use.)