Hot wine

A drink that warms the body and soul, in the cold, is most welcome! Soon it will be cold, and how nice it is to drink hot wine in such weather. There are a lot of culinary recipes for a product that cannot be classified as food. I'll tell you one in which there are elements from both German and Scandinavian drinks, and something from grog.

Varvara

Recipe author

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Composition / ingredients

Servings:

Red wine (1 bottle)

500

Tea (medium strength – their ratio is about 3 parts of wine to 1 part of tea)

100

Sugar (only to your taste and depending on the sweetness /dryness of the wine)

to taste

Spices dry

to taste

Cardamom

0.5

Star anise

Peppercorns

Carnation (dried)

Nutmeg

0.5

Ginger (dry)

0.5

Lemon zest (or orange)

0.5 pcs.

Apples

0.5

Pears

0.5

Raisins

to taste

Almonds

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 11 % 1 g

Carbohydrates 89 % 8 g

75 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Ingredients
Step 2:
Remove the zest
Step 3:
Put sugar to sleep
Step 4:
Stirring, caramelize the sugar
Step 5:
Pour in the warm tea leaves
Step 6:
Put the zest and all the seasonings in the syrup
Step 7:
Cut the fruit into large cubes
Step 8:
Add wine to the syrup
Step 9:
And sliced fruit
Step 10:
Calcining almond kernels in a frying pan
Step 11:
Add steamed raisins
Step 12:
...and almonds
Step 13:
Nutmeg is added
Step 14:

So, we are preparing hot wine. To do this, cut off the citrus peel thinly. Pour an even layer of sugar in a saucepan with a thick bottom. Turn on the fire and melt the sugar in the caramel over low heat. Caramel should be liquid without darkening.
Then immediately remove the pan from the heat and add the seagulls, actively stirring it with caramel. Do not add too hot and cold liquid, namely warm.

Here we will add spices, except nutmeg, with citrus zest. Cover it all with a lid and put it on a small fire. After boiling, boil for 20 minutes on a tiny fire. In the meantime, cut the fruit into slices. Not small.

But our spicy syrup is ready. Let's cook the wine itself directly. Pour the wine into the syrup, put the fruit and lemon there. And again we send it to a tiny fire, closing the lid and bringing the mixture somewhere up to 70 C. Then, turning it off, let it brew for at least half an hour or an hour. In the meantime, let's boil the almonds in a frying pan. It and steamed raisins should be put in hot wine.

Strain after the wine has been infused. Fruits will be set aside separately. Pour the wine back into the pan and heat it again to 70 C. Turning it off, put a little nutmeg on the very top. And again cover with a lid. After stirring the mixture, pour the heated wine over the heated dishes. You can decorate with a lemon.