topic Re: wine punch in Recipes

wine punch

babyb — Tue, 02 Dec 2014 02:21:55 GMT

Anyone have a recipe for a wine punch that can be served hot? Almost like a cider?

Re: wine punch

forrestwolf — Tue, 02 Dec 2014 03:10:58 GMT

This is an Alton Brown recipe that I make in my Wolfgang Puck Versa Cooker.........

Wassail

Ingredients

6 small Fuji apples, cored (JUST READ THEY WILL KEEP REFRIGERATED FOR A YEAR)

1 cup brown sugar

1 cup water

72 ounces ale

750 ml Madeira (TRY WITH ALREADY MADE SANGRIA WINE FROM SPAIN)

10 whole cloves

10 whole allspice berries (JUST ALLSPICE SPRINKLED OVER AND IN IT IS FINE)

1 cinnamon stick, 2-inches long

1 teaspoon ground ginger

1 teaspoon ground nutmeg

6 large eggs, separated

Directions

Preheat the oven to 350 degrees F.

Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.

Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.

Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine.

Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.

Re: wine punch

JustJules — Tue, 02 Dec 2014 05:56:51 GMT

I got this recipe for Wassail from a friend many years ago. It is a simpler version and doesn't have the eggs in it like the old traditional recipes call for, but it tastes really good on a cold winter day.

1 Quart each: Tea, Apple juice OR Cider, and Cranberry Juice

2 cups Orange juice

3/4 cup Lemon juice

1 cup Sugar

12 Cloves

3 Cinnamon sticks

1/2 cup Brandy (optional)

Heat all together. May float orange slices on top at serving.

Re: wine punch

Preds — Tue, 02 Dec 2014 14:53:09 GMT

Mulled Wine

<h6>Ingredients</h6>

12 whole cloves
10 peppercorns, cracked
4 cinnamon sticks
2 star anise buds
2 bottles dry, fruity red wine, such as Shiraz or Malbec
1/2 cup honey
2 lemons, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
1/2 cup brandy

<h6>Directions</h6>

Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.

In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.

When ready to serve, remove the cheesecloth of spices and ladle into warm mugs.

Recipe courtesy Nancy Fuller