INSTWUCHSUNS

1. Gently smack open the cardamom pods with the back of a knife on a cutting board. With the same knife, cut the knob of ginger in half, lengthwise. 

2. Slice your orange into circular slices and set aside. Separate a few slices for garnish. 

3. Add your cardamom pods, star anise, and allspice berries to your skillet.

4. Set your skillet over medium-high heat. Toast the spices, not forgetting to move the pan often, until very fragrant, about 2.5 minutes. Then, transfer the spices and ginger into a cheesecloth bundle and tie with your kitchen twine.
   (If you don’t have cheesecloth, a tea infuser works great, here!) 

5. Then, add all your ingredients to a large saucepan and bring to a simmer over medium-high heat.

6. Reduce heat to low and simmer for 45 minutes to 1 hour.

7. Remove from heat and serve with a little grated nutmeg and a section of orange slice for garnish.