| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages, Alcohol, Desert | 10 | Servings | ||
INGREDIENTS
| 1 | Liter dry red wine | |
| 60 | g | Cinnamon |
| 60 | g | Ground ginger |
| 10 | g | Ground cardamom |
| 10 | g | Ground nutmeg |
| 10 | Whole cloves | |
| 50 | cl | Rose water (optional) |
| 100 | g | Sugar (up to 200) |
INSTRUCTIONS
Easy process: (more waste) Pour the wine and spices in a large container. Wait 3 to 5 hours. Filter with a piece of old teeshirt. Filter again if desired with coffee filter. Add sugar and adjust to taste. Pour back in bottles or drink. Will keep at room temprature for about 2 weeks. Long process: (recommended) Pour wine into large container. Put spices in a finely woven tight towel and tie shut making sure the wine will flow thru the spices and be permeated. Let the spice bag sit in the wine for 2 to 3 days, stirring occasionaly. Filter as above and add sugar. This method results in more yield because the spices wont turn into a slime blob at the bottom and use so much liquid. Source: Nicolas Jungers (Belgium guy) Posted to MM-Recipes Digest V3 #234 Date: Tue, 27 Aug 1996 21:06:01 -0700 From: jessann doe <jessann@texas.net>
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