1 (750-milliliter) bottle red wine
ΒΌ cup raw sugar
1 stick cinnamon
5 whole cloves
1 tablespoon nutmeg
Juice of 1 orange
Orange zest curls for garnish
6 to 8 sticks cinnamon for garnish

Pour wine into a medium saucepan. Stir in raw sugar. Add one cinnamon stick, cloves, and nutmeg, or tie spices in a piece of cheesecloth before adding them to saucepan. Stir in orange juice. Heat until warm and frothy. Do not boil. Strain into serving cups. Garnish each serving with orange curls and one cinnamon stick. Yields 6 to 8 servings.

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Find the oyster stew recipe above, as well as the recipes on the following pages, inside Seaboard to Sideboard Entertains. To purchase a copy, visit jlwnc.org or call (910) 799-7405.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.