Divinely Spiced Wine
4 cups (1 liter) red grape juice
1 1/2 quart (1.5 liter) bottle of jug red wine
2-3 sticks cinnamon
1/2 tablespoon whole cloves
1/2 tablespoon allspice
1 teaspoon ground cardamom
3/4 cup (170 grams) firmly packed brown sugar
In a large saucepan, combine juice and wine. Add spices and brown sugar. Bring to a boil. Decrease heat and simmer for 10-15 minutes. Adjust sweetness by adding sugar to taste.
Yield: 10-12 servings
Source: Wood & Seefeldt, The Wicca Cookbook
Hot Mulled Wine
1 bottle red wine of your choice
1 inch section of fresh ginger root, peeled (or 1 tablespoon ground ginger)
2 cinnamon sticks
¼ teaspoon ground cloves
¼ cup brown sugar or to taste
Use a sharp knife or a vegetable peeler to remove the zest from the orange and lemon 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 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.