750ml bottle chianti
¼ cup brown sugar
2 tsp vanilla bean paste
2 sticks cinnamon
2 star anise
Peel strips of zest from orange and lemon using a vegetable peeler.
Put zest in the bowl of a 5.7L slow cooker. Add remaining ingredients.
Cover with lid.
Cook on the low setting for 1 hour. Turn setting to keep warm and serve with a ladle, allowing guests to help themselves.