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Ingredientes
- 1/4 c. Sugar (to start, and depending on dryness of wine)
- 2 stk cinnamon (may break into pcs if you like)
- 20 whl allspice
- 25 whl cloves (up to 30)
- 1 Tbsp. Dry orange peel (lemon peel optional)
- 1 whl orange, sliced (or possibly lemon if you like)
Direcciones
- Heat the wine over low-medium heat in a non-metal container (I use a Corningware casserole that is rangetop safe). Don't allow it to heat too fast, and God forbid it should boil. When it's starting to get warm, stir in the sugar gradually, stirring till dissolved. Turn off the heat whenever you think it is warm sufficient (some amount hotter than the temperature at that you intend to serve it, since it's going to sit for a while). Place the spices in a cheesecloth bag and add in them. Cover the pot and let steep for however long you wish. (I like 15 min). Remove the spices, add in sliced citrus and serve with a non-metal ladle or possibly dipper (if you do not take out the spices, subsequent servings will have a stronger spice taste).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 68g | |
| Calories 237 | |
| Calories from Fat 21 | 9% |
| Total Fat 2.53g | 3% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 148mg | 4% |
| Total Carbs 58.6g | 16% |
| Dietary Fiber 4.9g | 16% |
| Sugars 50.5g | 34% |
| Protein 0.84g | 1% |
