Hot Spiced Wine
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This recipe is from The Betty Furness Westinghouse Cookbook - 1954. The recipes are as written.
INGREDIENTS
1 cup sugar
3 cups boiling water
Grated rind of 1/2 lemon
18 whole cloves
1 small stick cinnamon
2 bottles claret or Burgundy wine
Grated nutmegDissolve sugar in boiling water. Add lemon rind, cloves, and stick cinnamon. Boil together for 15 minutes. Strain. Place in chafing dish or in saucepan. Add wine. Cook over low heat, but do not boil. When piping hot, serve in punch cups or small earthenware cups. Sprinkle nutmeg over top.
Serves 10 to 15