Submitted by Serenity Maconar
8 oz Claret, or other dry red wine
dash of Angostura bitters
2 or 3 cloves
small piece of cinnamon stick
twist of lemon peel
1 teaspoon superfine sugar
pinch allspice
Combine all ingredients in a small heavy saucepan and heat, DO NOT allow to boil. Strain into an 8-oz mug.
1 bottle red wine, burgundy
2 cinnamon sticks
2 cloves
1 whole nutmeg
4 (2-3 inch) strips orange peel
4 (2-3 inch) strips lemon peel
3 tablespoons sugar
In a saucepan, combine all ingredients. Bring to a boil, then lower heat and simmer for 10-15 minutes. Serve warm in a mugs.
2 cups of water
1/2 cup of sugar
4 cinnamon sticks
6 whole cloves
1 fresh whole nutmeg
2 oranges, thinly sliced
1 bottle of red wine
Combine 2 cups of water with the sugar and spices in a saucepan and bring to a boil. Boil for 5 minutes. Add the orange slices and remove from the heat. Let sit for 15 minutes. Stir in the wine. Reheat gently over low heat, NEVER allowing to boil. Serve hot in heated glasses or mugs.
2 bottles dry red wine
4 oz. port or brandy
12 whole cloves
4 cinnamon sticks
1 large orange, zested (zested = when you use side of your four-sided cheese grater that has the really little holes to grate the skin of an orange or lemon off, NO WHITE STUFF, JUST SKIN)
Suggestion: garnish (decorate) with freshly grated cinnamon or nutmeg.
Combine sugar and water in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl.