Spiced Holiday Wine: Aromatic and Enjoyable!

In The Imbibery and Distillery by Christine McKellar

What is there not to love about cinnamon, clove and ginger? With a little added fruit of the vine your love affair could turn into pure devotion.  You can keep this spiced holiday wine warm in a slow-cooker for several hours after preparation. While sipping, you can also enjoy the aroma created by the spiced concoction as it wafts throughout the house.

The heat will reduce the alcohol content over time, but on the other hand, a dash of brandy never hurt a cocktail.

Spiced Holiday Wine


2 oranges

2 (750 mil) bottles red wine

1 (750 mil) bottle white wine

1 (3 inch) piece of fresh ginger, peeled and thinly sliced

3 cinnamon sticks

1/2 teaspoon ground cloves

1/3 cup brown sugar

1/4 cup brandy (optional)


Use a vegetable peeler to remove the zest from the oranges in strips, leave the pith behind. Juice the orange pulp into a large, heavy-bottomed pot.

Add the red wine and white wine to the orange juice in the pot. Add the orange zest, ginger, cinnamon sticks, cloves, and brown sugar. Stir until sugar dissolves.

Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low. Heat for an hour or more to release the spices. You can adjust the sweetness by adding more brown sugar. Strain and serve hot with a splash of brandy.