Spiced Red Wine by Rowena Grey
Dry Ingredients:
-Cinnamon (1/2 t. ground and 1 stick)
-Allspice (1 t.)
-Black pepper ground (1 t.)
-Whole cloves (5)
-Nutmeg (1 t.)
-Fresh grated ginger (a dash)
-Brown sugar (1 spoonful)
Liquid Ingredients:
-3 L. red wine (Cabernet sauvignon or Merlot; I used Merlot)
-Honey (4 oz. - 1/2 c.)
-Pomegranate juice (2 oz - 1/4 c.)
-Orange juice (4 oz - 1/2 c.)
-New Moon Water (rain water collected during the new moon) (1 spoonful - optional)
Preparation:
-Pour 5 c. wine from the bottle and set to warm on low heat. Add cloves at this time.
-Grind all dry ingredients save brown sugar and ginger in a mortar and pestle and set aside.
-Mix honey, orange juice and pomegranate juice until well blended; there should be no honey remaining at the bottom of the container. (a fork or whisk is best)
-Add spice mixture to liquid ingredients and stir until once again well blended. This will take some time, but be patient.
-Add resulting mixture to warm wine. Ensure that the wine is ONLY WARM. Steam should rise, but nothing more. Add new moon water at this time.
-Allow wine to warm for 30 minutes, stirring occasionally with a wooden spoon.
-Add cinnamon stick and continue warming to allow the flavor to mature. This should take approximately ten (10) minutes.
-Remove cinnamon stick and continue warming the mixture for an additional twenty (20) minutes. This will bring the total warming time to one hour.
Final Mixture:
Once the hour has elapsed, remove the wine from the heat. Strain through a fine mesh strainer or cheesecloth into clean container and pour strained mixture back into the original bottle. Cap bottle firmly and shake well.
Maturation:
Store wine in a cool, dark place for several days, shaking well at least once a day. Re-strain the mixture if necessary and serve warm. (Heating wine over a fire just until steaming or on low heat is ideal)
Note: If you wish to charge your wine with energy, the mixing of the liquid ingredients and the further addition of the spice mixture both provide excellent opportunities for focus.
Thursday, December 10, 2009
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Almost forgot...
ReplyDeletePrep time: 15 minutes
Cooking time: around 1 hour
Yield: 3 L.
I'm actually thinking of making it for Yule this year. It was enjoyable. :)