Mulled Wine

People seem to enjoy my mulled wine, so I will post the recipe.

-1 bottle of cheap, but drinkable red (Merlot is good for this, or a Cab/Shiraz blend Lindemans cheap Cab/Shiraz Cawarra? is about $12 for 750mL and $22 for 1500mL bottle at the Whitehorse Liquour Haus)
-equal quantity or more of juice (apple, raspberry/cranberry, white grape or similar - don't use cloudy juice like citrus or pineapple as it doesn't look pretty)
-6 cloves
-2 cinnamon sticks
-10 allspice berries
-6 black peppercorns
-white sugar to taste

If you have an orange handy you can put in a bit of zest; just carve it off from the pith and drop it in, in fairly large pieces so you can get it out easily. You can also add a touch of nutmeg and hint of cardamom, but those are perfumey and overpowering in anything but small quantities or in chai. Add a slug of Grand Marnier or other orange liqueur if you want, or a bit of brandy, but not much.

Bring to a boil then immediately turn down the heat to simmer for 20 minutes to an hour. The liquid will concentrate; you will have to add in more boiling water so it doesn't get too strong. If the liquid will be consumed in its entirety immediately, then it can be left as is. If you are leaving it out for consumption over a few hours, or putting it in the fridge to be reheated later TAKE OUT THE CINNAMON STICKS once it has reached your desired level of cinnamony goodness. If you forget and it gets too spiced, add more juice or wine to mellow it out a bit. You can keep this in the fridge and reheat a mug in the microwave as required.