Hot Cinnamon Wine Recipes

Steps:

• Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in a 3-qt. slow cooker., Add remaining ingredients. Cook, covered, on low until flavors are blended, 4-5 hours. Discard spice bag. Serve warm.

Steps:

• Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
• Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.

Steps:

• Using a toothpick, poke 20 holes all over your orange, then poke the cloves into the holes.
• Add orange to a medium saucepan. Pour the wine into the pan. Add the cinnamon sticks, lemon peel, and 1/3 cup sugar. Stir gently to help dissolve the sugar.
• Turn the heat on medium-low and heat until just below a simmer. Do not boil! Reduce heat to low - just enough to keep warm but again, not simmering or boiling. Cover and let warm over the heat for about 20 minutes, until hot wine is flavored by the spices.
• Stir in the brandy. Taste and add more sugar if desired. Depending on your wine and tastes, you may only need the intial 1/4 cup of sugar, or you may need the entire 2/3 cup.
• Ladle into three large or four smaller mugs, garnish if desired, pass 'em out and and inhale your Glühwein goodness.

Steps:

• Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
• Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
• Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

Steps:

• 1. Liqueur Steep all spices in alcohol for 3 weeks. Strain and filter until clear and add sugar syrup to taste. Let stand 1 week and its ready to serve. Makes 2 pints
• 2. Simple syrup recipe Bring sugar and water to simmer in small saucepan over medium heat and cook until sugar dissolves, about 3 minutes. Transfer syrup to airtight container and refrigerate until needed.
• 3. you might want to add some red food coloring after you get the flavor right and then package it in pretty bottles.
• 4. Option #2 Cinnamon Liqueur for each cup vodka add a cinnamon stick and allow to sit 3 weeks. Then strain and add the simple syrup and allow to sit another week and serve.

Steps:

• Heat all ingredients except wine, orange slices and additional cloves to boiling in Dutch oven, stirring occasionally; reduce heat. Simmer uncovered 15 minutes.
• Remove orange peel and spices. Stir in wine. Heat just until hot (do not boil). Serve hot in mugs or heatproof glasses. Garnish each serving with orange slice studded with additional whole cloves.