| 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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