Hot Spiced Wine
750ml red wine
150g castor sugar
1/2 cup orange juice
peel of one lemon
peel of one orange
1 star anise
1 cinnamon stick
1 tsp fresh nutmeg
pinch of ginger
1. Place all ingredient except the wine into a large saucepan and place on medium heat. Add just a small glug of red wine to the pan to ensure the sugar is covered and let it cook for 4-5 minutes until it becomes thick and sticky. This should let all the spices infuse well.
2. Once the mixture has become sticky enough, add the rest of the wine and turn down the heat. You don’t want the wine to boil otherwise all the alcohol will evaporate!!! Let cook for 5 minutes and serve hot with slices with fresh orange.
- raspberries (about 2 1/2 cups)
- 2 cups dry red wine
- 1/2 cup brandy
- 1 whole vanilla bean, split and scraped, seeds and pod reserved
- 1 tablespoon zest from 1 lemon
- 1 cup sugar
Place the raspberries in a sealable glass jar and mash them with a spoon or muddler until just broken up enough to release juice. Add wine, seal, and shake the jar. Let steep for 2 days.
Pour brandy in pint-sized sealable glass jar along with the vanilla bean, split and scraped, and the lemon zest. Seal and shake the jar, then let steep for 2 days.
Strain the raspberry-wine mixture through strainer lined with cheesecloth. Reserve the raspberries for another use, if desired. Set aside one cup of infused wine and pour remainder into small saucepan. Add sugar. Heat over medium heat until sugar is dissolved and mixture is syrupy, 5 to 7 minutes. Let syrup cool to room temperature.
Strain brandy through fine mesh strainer lined with cheesecloth. Combine infused brandy with raspberry syrup in quart-sized sealable jar. Add reserved cup raspberry wine. Seal and shake, then let rest at room temperature for 2 days. Refrigerate and store for up to 1 month.