Hot Spiced Wine Recipe

My New Orleans | Andrews McMeel, 2009

Red wine and kirsch (a brandy made from cherries) make the base for this delicious holiday drink, laced with citrus and warming spices like cinnamon, cardamom, and black pepper. The spiced wine will keep overnight at room temperature. Reheat before serving.–John Besh

LC Tipsy Holidays Note

Your mother-in-law may frown upon you teetering around, a martini sloshing in your glass, every second of every family function during the holidays. But strolling about with a glass of genteel spiced wine? Sooooo much more socially acceptable…

Hands-On Time: 15 minutes | Total Time: 15 minutes | Serves 12

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Ingredients

2 bottles light-bodied red wine, such as pinot noir, gamay, or cabernet franc
1 1/4 cups sugar
Strips of zest from 1 orange
Strips of zest from 1 lemon
3 black peppercorns, crushed
2 cardamom pods, crushed
1 3-inch cinnamon stick, crushed
1 clove, crushed
1 star anise
1/2 cup kirsch (optional)

Directions

1. To make the hot spiced wine, 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.

Thirsty for more? Sip on these:

Mulled Wine from Jane Spice
Hot and Spiced Vanilla Rum Drink from Fun and Food Cafe
Fall Spice Cordial from Leite's Culinaria
Swedish Christmas Glögg from Leite's Culinaria