Hot Spiced Wine (Holiday drink)

 

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

1. 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.
2. Remove orange peel and spices ; stir in wine.
3. Heat just until hot (do not boil).
4. Served hot in mugs or heatproof glasses ; garnish each serving with orange slice studded with additional cloves.

BON APPÉTIT