Yield: 1 Servings
|¼ cup||Sugar (to start, and depending on dryness of wine)|
|2||Sticks cinnamon (may break into pieces if desired)|
|25||Whole cloves (up to 30)|
|1 tablespoon||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@...> Date: Wed, 4 Sep 1996 23:49:53 +0100