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Hot Spiced Wine

Anne Byrn's Hot Spiced Wine

Serves: 6

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1 cup fresh orange juice
1/2 cup water
1/4 cup honey
1/2 teaspoon grated lemon or orange zest
Dash ground cinnamon
Dash ground nutmeg
1 (750 ml) bottle fruity red wine, such as a pinot noir or French red wine blend
Lemon and/or orange slices, for serving


Place the orange juice and water in a large saucepan and stir in the honey, lemon zest, cinnamon and nutmeg. Bring to a boil, then reduce the heat to low and simmer until the flavors have melded, about 3 minutes. Turn off the heat, and stir in the wine. Serve immediately, in punch glasses topped with lemon slices, or let cool and reheat gently before serving.

Photo: Danielle Atkins

About the recipe

This hot spiced wine is a quick and tasty way to turn a simple bottle of red wine on your shelf into a holiday punch. Let the mulling spices perfume the orange juice and water, and then add the red wine. Heat, but don't boil. And while drinks like rum punch and eggnog are suited for the punch bowl, this hot mulled wine is best served from thermal carafes or family-style from a pretty stockpot on the stove.

This recipe can be easily doubled to serve a crowd. It also appeared in Taste of a Place.