When unexpected guests drop by.
When expected guests drop by.
When you need a little holiday pampering.
When you need talking down from the Holiday Ledge.
This recipe has been kicking around the Wonderfully Patient Spouse’s family for the last 30 years or so. We each have our take on it, but one way or the other, it’s (relatively) quick, simple and delicious. Make a big bad-ass batch. It keeps well in the refrigerator, just begging to be heated up and served. Figure on about 5-5 1/2 cups.
Hot-spiced Wine a la Bermtopia
1 750-ml bottle of a full-bodied red wine (a cabernet or zinfandel works well – and, guess what? CHEAP IS OK!)
1 c water
1 c sugar
1 1/4 c fresh squeezed orange juice
Peel of two oranges (orange part only if you can)
One lemon, sliced
3 whole cinnamon sticks
18 whole cloves
15 whole allspice
In a medium-size kettle, combine the water, sugar and orange peel and simmer till clear and syrupy, stirring frequently. Add orange juice, lemon and spices. Cover and simmer for 30 minutes.
Oh my. It smells DIVINE.
Strain through a colander.
STOP!!! Do not -- I repeat, do not -- throw away the citrus and spices. Heck, slice up the juiced oranges and throw them into the mix.
Be sure to refrigerate between uses, though. The first year I tried this, I just kept it in a saucepan on the stove. Left at room temperature, it develops a charming fur coat of mold.
And now back to our regularly scheduled programming.
Let’s see, where was I? Oh, yes.
Strain through a colander, return to kettle and add wine, cover, simmer for 30 minutes, then serve OR pour into a covered pitcher and refrigerate for future use.