Recipe - American Style Hot Spiced Wine

One fourth cup Sugar (to start, and
depending on dryness of
wine)
2 Sticks cinnamon (may break
into pieces if desired)
20 Whole allspice
25 Whole cloves (up to 30)
1 tablespoon Dried orange peel (lemon
peel optional)
1 Whole orange, cut or sliced up (or
lemon if desired)

Heat the wine over lowmedium heat in a nonmetal 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
cut or sliced up citrus and serve with a nonmetal ladle or dipper (if you don't take
out the spices, subsequent servings will have a stronger spice taste).

Posted to EATL Digest 04 Sep 96

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Wed, 4 Sep 1996 23:49:53 +0100