Since the Romans, sweet, spiced wine has been popular.This drink is great for the festive season.It takes the chill out of a winter evening.
Step 1: You can toast your spices.
For one or two minutes, toast your spices in a dry pan over medium heat until they brown lightly and release scent.Dry roasting makes spices more complex and mellow.The flavor change depends on the spices.Whether or not you toast the spices is a matter of taste.Don't toast raw ginger or citrus.
Step 2: The solid ingredients should be tied in a square of cheesecloth.
It's easy to remove the spices when pouring wine.Pour the wine through a strainer if you add them to the pot loose.To make a traditional, decorative infuser, you can stick the cloves into the skin of a whole orange or other citrus fruit.
Step 3: The spices should be in a pan.
Wine and other acidic ingredients can pick up potentially harmful amounts of metal from aluminum, copper, and cast iron.If you cook with wine often, it's a good idea to use less reactive materials.
Step 4: The fruit can be added.
Add one orange and one lemon to the pot and discard the rest.You can avoid bitter flavors from the white pith if you choose the second option.A nice addition to wine is dry fruit.You can toss in a small amount of dried fruit if you have it.
Step 5: There are two bottles of wine.
There is no point in using the good stuff because it will cover up nuanced flavors.A cheap red is a good choice.There should be no strong oak or tannic components in the brew.It's a good idea to try Cabernet Sauvignon, Bordeaux, or Pinot Noir.White wine works better with lighter flavors, such as elderflower cordial.
Step 6: Add some sugar.
Start with 100g of sugar.If your wine is particularly dry, you can always add more at the end.Maple syrup has a richer flavor that goes well with ginger, cinnamon, and other spicy flavors.
Step 7: Continue to cook until sugar is dissolved.
Place the pan over low heat and it will cook.Once the sugar has dissolved in the wine, stir for about ten minutes.This process can be sped up by covering half the pan.
Step 8: Go to a very low boil.
The wine needs more time to be infused, but high heat can cause unpleasant flavors.It should be on low heat for the rest of the process.Some cooks cover the pan and leave it to cool while they take the heat off.Before serving, warm the wine up.
Step 9: The wine should be infused for another 45 minutes.
The flavors of the wine can be tasted after another 10 minutes.Continue simmering the wine until it mellows out and takes on the flavors of spices.Do not cook for more than an hour.
Step 10: It is possible to add a splash of brandy.
A pot of wine will lose 40% of its alcohol in half an hour of simmering.Adding chest-warming brandy to the pot will restore that punch.Alcohol will boil away quicker in a wide pot.
Step 11: Warm serve.
It's best to serve in thick, heatproof glasses or small mugs.Add cinnamon sticks, star anise, or orange slices with cloves.If you want to keep the wine for a day or two, serve it immediately.Reheat before serving.