Hot spiced wine (bottom picture)
To make ahead, cover and refrigerate spiced wine up to 1 week before serving. Just reheat until hot (do not boil) before serving.
Makes 10 servings (about ¾ cup each)
- 1 cup packed brown sugar
- 2½ cups orange juice
- 1 cup water
- Peel of 2 oranges, cut into ¼-inch strips
- 6 whole cloves
- 3 whole allspice
- 1 four-inch stick cinnamon
- 1 bottle (750 ml) dry red wine or nonalcoholic red wine
- Orange slices, if desired
- Additional whole cloves, if desired
- In 4-quart Dutch oven, heat all ingredients except wine, orange slices and additional cloves to boiling, stirring occasionally ; reduce heat and simmer uncovered 15 minutes.
- Remove orange peel and spices ; stir in wine.
- Heat just until hot (do not boil).
- Served hot in mugs or heatproof glasses ; garnish each serving with orange slice studded with additional cloves.
BON APPÉTIT
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