| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | l | (about 10.5 cups, a 1.5 liter bottle plus a 750 ml. bottle; or 3 bottles, each 750 ml.) full-flavored red wine such as burgundy-type or Zinfandel |
| 2/3 | c | Sugar (approx) |
| 16 | Inches cinnamon stick, total (use long decorative sticks) | |
| 2 | Whole nutmegs, crack in large pieces with a hammer | |
| 1 | tb | Whole star anise |
| 1 | ts | Whole allspice |
| 1 | ts | Whole cloves |
| 8 | Quarter size slices fresh ginger | |
| 1 | lg | (about 1/2 lb) Granny Smith apple, cored and thinly sliced crosswise |
| 1 | md | (about 1/2 lb) orange, halved lengthwise and thinly sliced crosswise |
| Colored part of peel from 1 medium size (about 1/2 lb) orange, peeled from fruit in a long spiral |
INSTRUCTIONS
In a 5 - 6 quart pan over medium-low heat, stir wine, 2/3 cup sugar, cinnamon, nutmegs, anise, allspice, cloves, ginger, apple, orange and orange peel until steaming. To blend flavors, hold at steaming, uncovered, 15 to 20 minutes. Taste and stir in more sugar, if desired. Ladle into mugs and serve, or turn heat under wine to low (below simmering) and keep warm up to 2 hours. Makes 11 cups, about 14 servings, 3/4 cup each. Posted to FOODWINE Digest 14 November 96 Date: Fri, 15 Nov 1996 00:16:53 -0500 From: Rod Grant <rodgrant@MAGI.COM>
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