"Blueberry Pie" with MULLED BLUEBERRY WINE

This warm recipe, a perfect winter refreshment, is found in the book "Drinking in Maine."  It was created by Fish Bones in Lewiston, Maine, located in the renovated Bates Mill No. 6 building on Lincoln Street.

4 cups Wyman's blueberry juice
1 750 ml bottle, Winterport Blueberry Wine
1 clementine, halved
2 cinnamon sticks
4 whole star anise
8 whole cloves
1 vanilla bean, split
¼ cup brown sugar
2 graham crackers, in fine crumbs
½ cup granulated sugar
2 teaspoons ground cinnamon
8 ounces heavy cream
Grated nutmeg

Put the juice, wine, cinnamon sticks, star anise, vanilla bean, and brown sugar in a saucepan and heat to boil, quickly reducing to simmer 5 minutes more.

Mix the graham crackers crumbs, granulated sugar, and ground cinnamon and put in the bottom of a shallow saucer.

Halve the clementine and use it to wet the rim of the glasses. Upend each glass in the graham cracker mixture. Fill each glass ¾ full pouring mulled juice/wine through a strainer. Gently top wine with heavy cream in a thin layer. Add pinch of grated nutmeg.