Spiced Red Wine Punch Recipes

SPICED RED WINE PUNCH

Steps:

• Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
• Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.

SPICED RED WINE PUNCH RECIPE

Steps:

• In a medium saucepan, combine the water with the sugar, cinnamon sticks, cloves, allspice berries, fenugreek seeds, crushed ginger, and orange zest.
• Bring to a boil over moderate heat, stirring, until the sugar dissolves. Lower the heat and simmer the syrup for 5 minutes.
• Remove from the heat and let the syrup steep for 25 minutes.
• Add the orange juice, then strain the syrup into a medium bowl.
• Wipe out the saucepan, add the red wine and spiced syrup, and heat until simmering.
• Carefully pour the spiced wine into heatproof glasses, garnish the glasses with orange slices and serve the punch warm.
• If making ahead, the spiced red wine punch can be refrigerated overnight. Reheat gently before serving.

SPICED WINE

Steps:

• Put the sugar, the orange zest, juice and chunks, cinnamon and nutmeg in a pan with 300ml/1⁄2pt water and bring to the boil. Simmer for 10 mins to infuse the spices, then add the wine and apple slices and bring to a simmer. Serve in heatproof glasses.

HOT SPICED CHRISTMAS WINE

Steps:

• Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
• Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
• Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

GLUEHWEIN (GERMAN HOT WINE PUNCH)

Steps:

• Mix everything together in a large saucepan and heat until hot but NOT boiling.
• Boiling it will ruin the Gluehwein, so be careful to not set your heat to high.
• You can pour this into a crockpot on LOW heat and serve warm.

SPICED WINE FIRE PUNCH RECIPE BY TASTY

Steps:

• Cut oranges in half and juice.
• Pour red wine in a large pot. Add the orange juice through a sieve to get rid of pulp.
• Add cider, cloves and half the cinnamon sticks and bring to a simmer, but do not boil.
• Cut apple in ⅓ - ½ inch (1 cm) slices, leaving the peel on and the star in the middle intact. Put the center slices with a star aside and add the rest of the ends to the punch.
• To serve, pour punch in a heat resistant glass.
• Take the center slices with the inner star shape and clean the holes of the seeds and tough lining, making sure to keep the star shape intact.
• Carefully place the apple slice on the punch, so it floats on top.
• Pour a little bit of the rum in a glass, heat-safe dish. Have another glass nearby to hold the spoon you will use to move the sugar to the apple.
• Soak sugar cube in rum and place it over the star in the glass.
• Carefully, with a lighter, set sugar cube on fire until you see the sugar bubbling and a blue flame.
• If necessary, carefully add small amounts of rum on the sugar cube with a spoon to keep it burning until the sugar is melted.
• Stir with a cinnamon stick and enjoy immediately while it is still hot. If not sweet enough, repeat sugar cube flaming step or add more sugar to the hot drink.
• Enjoy!

HOLIDAY SANGRIA SPICED RED WINE PUNCH

Steps:

• In a medium saucepan, combine the water with the sugar, cinnamon sticks, cloves, allspice berries, fenugreek seeds, crushed ginger and orange zest.
• Bring to a boil over moderate heat, stirring, until the sugar dissolves. Lower the heat and simmer the syrup for 5 minutes. Remove from the heat and let the syrup steep for 25 minutes.
• Add the orange juice, then strain the syrup into a medium bowl. Wipe out the saucepan, add the red wine and spiced syrup and heat until simmering.
• Carefully pour the spiced wine into heatproof glasses, garnish the glasses with orange slices and serve the punch warm.