| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beverages, Seasonings |
2 |
Quarts |
INGREDIENTS
| 1 |
|
Bottle claret, OR… |
|
|
other full-bodied red |
|
|
wine |
| 1 |
qt |
Black tea |
|
|
pref. Assam or Darjeeling |
| 1/4 |
c |
Mild honey |
| 1/3 |
c |
Sugar, or to taste |
| 2 |
|
Oranges |
|
|
sliced thin and seeded |
| 2 |
|
Cinnamon sticks, 3-inch |
| 6 |
|
Whole cloves |
| 3 |
|
Rosemary sprigs |
INSTRUCTIONS
The aroma of this beverage is inviting and the punch can be kept warm
over very low heat for a few hours, which makes the house smell
wonderful. If you have leftovers, remove the oranges and rosemary, let
the punch cool to room temperature, then refrigerate. Reheated gently
with fresh oranges and rosemary, the punch will be a bit stronger, but
still quite enjoyable. DIRECTIONS: =========== Pour the wine and tea
into a noncorrodible saucepan. Add the honey, sugar, oranges, spices,
and rosemary. Heat over low heat until barely steaming. Stir until the
honey is dissolved. Remove the pan from the heat, cover, and let
stand for at least 30 minutes. When ready to serve, reheat until just
steaming and serve hot. From: Herbs in the Kitchen - by Carolyn Dille
and Susan Belsinger * Published in: The Herb Companion -
October/November 1993 * Typed for you by Karen Mintzias From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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