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Red Beet Wine Hot Punch
Jay Gage
Adapted from Hulda Wacker family heritage, Ashley, ND and Long
Lake, SD.
1 quart red beet juice
2 c. confectioners sugar
1/2 c. freshly squeezed lemon juice
6 whole allspice
12 whole cloves
4 cinnamon sticks
1/2 tsp. ginger
grated peels/zest of one orange
grated peels/zest of one lemon
2 c. orange juice
750 ml burgundy or claret
orange and lemon slices for garnish
Combine beet juice, sugar, spices, lemon and orange zest into
sauce pan, bring to a boil, stirring until sugar dissolves. Simmer
10 minutes. Remove from heat and let stand one hour. Strain and
add orange juice and wine. Heat but do not boil. Serve in mugs and
garnish with citrus slices.
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