| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar (to start, and depending on dryness of wine) |
| 2 |
|
Sticks cinnamon (may break into pieces if desired) |
| 20 |
|
Whole allspice |
| 25 |
|
Whole cloves (up to 30) |
| 1 |
tb |
Dried orange peel (lemon peel optional) |
| 1 |
|
Whole orange, sliced (or lemon if desired) |
INSTRUCTIONS
Heat the wine over low-medium heat in a non-metal container (I use a
Corningware casserole which is rangetop safe). Do NOT allow it to heat too
fast, and God forbid it should boil. When it's starting to get hot, stir in
the sugar gradually, stirring until dissolved. Turn off the heat whenever
you think it is hot enough (some amount hotter than the temperature at
which you intend to serve it, since it's going to sit for a while). Place
the spices in a cheesecloth bag and add them. Cover the pot and let steep
for however long you wish. (I like 15 minutes). Remove the spices, add
sliced citrus and serve with a non-metal ladle or dipper (if you don't take
out the spices, subsequent servings will have a stronger spice taste).
Posted to EAT-L Digest 04 Sep 96
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
Date: Wed, 4 Sep 1996 23:49:53 +0100
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”