Red wine and kirsch (a brandy made from cherries) make the base for this delicious holiday drink, a hot spiced wine laced with citrus and warming spices like cinnamon, cardamom, and black pepper.–John Besh
LC Tipsy Holidays Note
Your mother-in-law may frown upon you teetering around, a martini sloshing in your glass, slurring your word every second of every family function during the holidays. But strolling about with a glass of this genteel hot spiced wine? Sooooo much more socially acceptable.
Hot Spiced Wine Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 12
- 2 bottles light-bodied red wine, such as Pinot Noir, gamay, or Cabernet Franc
- 1 1/4 cups granulated sugar
- Strips of zest from 1 orange, preferably organic
- Strips of zest from 1 lemon, preferably organic
- 3 black peppercorns, crushed
- 2 cardamom pods, crushed
- 1 3-inch cinnamon stick, crushed
- 1 clove, crushed
- 1 star anise, crushed
- 1/2 cup kirsch (optional)
- 1. Place the red wine, sugar, and orange and lemon zests into a large saucepan. Tuck the crushed spices into a tea ball or a small square of cheese cloth and add it to the saucepan.
- 2. Bring the wine to a very gentle simmer over moderate heat, stirring until the sugar dissolves. Remove the pan from the heat, remove the tea ball from the pan, and stir the kirsch into the spiced wine, if using. Ladle the spiced wine into heatproof glasses and serve at once.
In Advance Advice
- The spiced wine will keep up to several hours or even overnight at room temperature. Reheat before serving.
Thirsty for more? Sip on these:
Hot Spiced Wine Recipe © 2009 John Besh. Photo © 2009 Ditte Isager. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!