I love November and December, it's time for food, fun, family, and warm beverages!

Makes: 12 (6-ounce) servings


• 2 whole cardamom pods
• 16 whole cloves
• 3 inches stick cinnamon, broken
• 2 750-milliliter bottles dry red wine
• 2 cups water
• 1 cup light corn syrup
• 2 oranges, halved
• Orange slices, halved (optional)
• Cinnamon sticks (optional)


1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 5- or 6-inch square. Pinch cardamom pods to break open. Place cardamom, cloves, and cinnamon in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.
2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine wine, water, and corn syrup. Add spice bag.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. (Do not let boil.) Add orange halves the last 1/2 hour of cooking. Remove spice bag and orange halves and discard.
4. To serve, ladle beverage into cups. If desired, float a fresh orange slice atop each serving and add a cinnamon stick. Makes 12 (6-ounce) servings.

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3 Responses
  1. Marti! Just in time for the holidays! This looks so wonderful! I am entertaining a lot this season, and this sounds fantastic.
    Thanks for the luscious libation.

  2. Sounds GREAT!!! for a party. THANKS!!! for sharing your recipe.

  3. Mrs. P. Says:

    Great recipe with the holidays coming :)