Vischers Hot Spiced Wine Recipes

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.

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:

• Combine merlot, sugar, orange peels, lemon peels, cinnamon sticks, cloves, and nutmeg in a saucepan over medium heat; simmer until sugar is dissolved and flavors have blended, 10 to 15 minutes.

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:

• Place first 3 ingredients on an 8" square of cheesecloth; tie with string. Place spice bag in a Dutch oven. Add red wine and remaining 5 ingredients; bring to a simmer over low heat (do not boil). Keep at a simmer while serving. Ladle into mugs.
• Note: For a nonalcoholic version, omit wine and substitute more apple cider.

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:

• Put the sugar, the orange zest, juice and chunks, cinnamon and nutmeg in a pan with 300ml/1⁄2pt water and bring to the boil. Simmer for 10 mins to infuse the spices, then add the wine and apple slices and bring to a simmer. Serve in heatproof glasses.

Steps:

• In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
• Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
• Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)