Stick cloves into the orange peels making sure to pierce well, place peels in bottom of crock pot.
add wine, sugar and cinnamon.
cover and cook on low 3-4 hours.
place cut oranges out as a garnish for each serving.
tip: add all ingredients to crock and let sit for a few hours to let the flavors blend. cooking time is not reflected in this tip.
ugar dissolves.
Add the wine, port, ginger, and about 2
sugar and salt. Add the spiced flour making sure the water
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.
Bring the wine, port, water, vanilla, cardamom, cloves,
Boil for 5 minutes a syrup of sugar, water, cinnamon, lemon and cloves.
Strain syrup and add fruit juice.
Heat red wine but do not boil.
Combine syrup and wine and keep hot in top of double boiler.
Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.
In a saucepan, combine 1 bottle full-bodied red wine, 3 tbsp.
honey, 2 cinnamon sticks, 2 tbsp.
cardamom seeds, 1 tbsp.
black peppercorns, 1 sliced orange, 1 sliced lemon and 1/2 cup sugar.
Simmer 15 minutes.
Pour into a mug garnished with a cinnamon stick.
Heat wine, sugar, water, peppercorns, bay leaves,
combine the orange, sugar, water, and spices in a large stainless steel or enameled pot.
Slowly bring to a boil, reduce the heat, and simmer for 15 minutes.
Reduce the heat, add the wine, and slowly reheat but do not boil.
Serve warm in mugs.
Serves 8.
tay intact while baking but easy to separate once baked).
iced tomatoes with juice, red wine, lemon juice, lemon rind and
Combine white wine, sugar, spices and peel of
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
parsley, salt and pepper. Go easy on the salt, the cheese
nd reserve 2 Tbspn. This recipe will go FAST!
After
To prepare this recipe in two batches: melt 1/
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
eatballs using you favorite meatball recipe.
Place into a baking
For Spice Mix------------.
Combine all ingredients and store in airtight container.
To Make Spiced Apple Cider or Wine----------.
Heat wine or cider until hot but not boiling.
Steep the Apple Cider Spice Mix in the liquid until sugar is dissolved.
Pour into serving mug and garnish with cinnamon stick and twist of peel.