This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of cardamom and the fresh, wintry aroma of juniper berries and three kinds of citrus fruit.
- Servings: 6
Source: Martha Stewart Living, December 2009
- 15 juniper berries
- 7 green cardamom pods
- 1 bottle (750 mL) red Zinfandel
- 1/4 cup turbinado sugar
- 3 kumquats (halved)
- 1/2 orange (sliced)
- 1/2 Meyer lemon (sliced)
- 1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur
- Orange or lemon slices, for garnish
Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.
Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavored liqueur into each. Garnish with orange or lemon slices.