Heat Thing Up
Welcome guests in from the cold with one of these warm wine punches from around the world.
Swedish Mulled Wine
Make a show of lighting the sugar over this hot punch, but be careful that nothing hangs over the pot—the beautiful blue flame reaches high.
1 bottle (750 ml.) dry red wine
1 cups brandy
15 whole cloves
10 cardamom seeds, crushed
2 cinnamon sticks
1 piece orange peel
1 cup blanched almonds
1 cup raisins
8 oz. sugar cubes
1 cup Aquavit
In pot combine wine, brandy, cloves, cardamom, cinnamon, orange peel, almonds and raisins. Over medium heat, heat until steaming. Place a strainer over the mixture. Place sugar cubes in strainer. Pour Aquavit over sugar. With long kitchen match, ignite Aquavit. Allow the sugar mixture to melt into the pot. When the flame has gone out, remove the strainer and stir the punch. Cook over low heat without boiling at least 10 minutes before serving.
Wassail
1 liter ginger ale
2 cups sherry
½ cup brandy
2 tsp. apple pie or pumpkin pie spice blend
½ cup milk
Apple slices, optional
In pot, bring ginger ale to boil. Reduce heat to low. Add sherry, brandy and spice blend. Heat without boiling until steaming. Stir in milk. If desired, pour into punch bowl and garnish with apple slices.
Italian White Wine Punch
For this traditional drink, the combination of vanilla, almonds and apricots work especially well with Chardonnay.
½ cup blanched almonds
½ cup dried apricots
1 bottle (750 ml.) off-dry white wine
¼ cup sugar
1 tsp. vanilla extract
In pot over low heat cook almonds and apricots, stirring, until fragrant, about 2 minutes. Stir in wine and sugar. Cook without boiling, stirring, until sugar is dissolved. Stir in vanilla. Remove from heat. Let stand 10 minutes before serving. -J.L.
