Happy Hour with AE: Spiced Wine

This recipe comes courtesy of our dear friend, Steven Gonzalez.  It's so yummy, but be careful, it is very easy to forget that it is wine and not cider.  It is the perfect accompaniment to a Thanksgiving feast, dessert party, or simply a night by the fire.   ENJOY!  And, thanks, Steven!  xx, AE



image from ifoodtv.com

 Steven's Spiced Wine (also known as Gluhwein; prounounced GLUE-VINE)

INGREDIENTS:

One cup sugar

Three cups water

The peel of one orange cut into strips with a veggie or potato peeler and the juice of half the orange

The peel of one lemon cut the same way and the juice of half the lemon

A few cinnamon sticks (about 4 small sticks)

One half gallon of merlot (Steven says the less expensive the better!)

Small handful of whole cloves.

DIRECTIONS:

In a medium sauce pan boil the sugar, water, lemon and orange peels, juices, cinnamon sticks and cloves for 10 minutes stirring regularly. Strain out all solid pieces but reserve the cinnamon sticks.

In a large stock pot add the wine, the boiled liquid and cinnamon sticks. Heat until scalding but do not allow it to boil (you will boil off that delicious alcohol!) 

Serve warm with the reserved cinnamon sticks and Enjoy!