Recipe courtesy Friends of Independence
From the City Tavern Cookbook ©1999 by Walter Staib Running Press Book Publishers, Philadelphia & London
Serves 6, Makes 24 Ounces
- 2 tablespoons grated orange rind (about 1 medium orange)
- 2 teaspoons grated lemon rind (about 1 medium lemon)
- 10 whole cloves
- 5 sticks cinnamon
- 1 bottle (750 ml) red Burgundy wine
- ¼ cup dark brown sugar
- 2 pinches freshly grated nutmeg
Place the orange and lemon rinds, cloves and cinnamon sticks into a piece of 100% cotton cheesecloth and tie up with kitchen twine to make a sachet.
Pour the wine into a large saucepan.
Place the sugar and sachet in the wine over low heat. Add the nutmeg.
Heat until the wine is very warm. Do not let it boil, as boiling will burn off the alcohol content.
Remove from the heat and discard the sachet.
Serve in a fondue pot or ovenproof punch bowl.