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Recipe Name: American Style Hot Spiced Wine Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/4 Cup(s) Sugar, to start and
depending on dryness of
2 Sticks cinnamon, may break
into pieces if desired
20 Whole allspice
25 Whole cloves, up to 30
1 Tablespoon(s) Dried orange peel, lemon
peel optional
1 Whole orange, sliced or
lemon if desired
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

Nutrition (calculated from recipe ingredients)
Calories: 4325
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 271.3mg
Potassium: 4057mg
Carbohydrates: 158.2g
Fiber: 3.6g
Sugar: 58.3g
Protein: 5.3g

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