Yield: 16 servings
|4||Bottles medium red wine|
|115 grams||Caster sugar; (or to taste)|
|¼||Bottle dry sherry|
|¼||Bottle French brandy|
Cut the oranges and lemons in half, squeeze out the juice into a large enamel casserole dish or pot, and stud the squeezed halves with cloves.
Pour the red wine into the pot with the sugar, and mix the wine, juice and sugar together to dissolve the sugar in the liquid.
Float the spiced fruits in the pot and add the cinnamon sticks, breaking them in half. Put the pot over a medium heat and bring to a high heat, without boiling, stirring occasionally to ensure that the sugar has dissolved properly. Then add the sherry, stir and just before serving add the brandy.
Don't keep the pot at a high constant heat - just let it stay warm. Usually this wine disappears before you need to reheat it! If you want to make a fresh batch, you can leave the used spices and fruit in the pot but don't forget that some of their flavour will have dissipated.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.