Liturgical Year : Recipes : Mulled Rosé Punch

Catholic Recipe: Mulled Rosé Punch

INGREDIENTS

2 Tablespoons whole cloves
2 Tablespoons allspice berries
2 Tablespoons broken stick cinnamon
2 cups boiling water
2 cups strong freshly brewed tea
1 can frozen tangerine juice concentrate
2 cans frozen Hawaiian Punch concentrate
2 bottles rose wine
lemon slices
whole cloves

Details

Serves: 6

Yield: 3 quarts

Prep Time: 20 minutes

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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The story of St. John, called "the beloved disciple" and author of the "Gospel According to St. John" and the "Book of Revelations," is too well known to be recounted here. However, in the words of the Ritual, there is a passage that we may have overlooked: ". . . wine offered by the faithful is blessed in remembrance and in honor of St. John who without any ill effects drank a cup of poisoned wine." So, on St. John's Day, December 27, let us serve wine, with his blessing, to callers and guests. If the weather is blustery and cold, mulled wine will be welcome indeed.

DIRECTIONS

Add whole spices to boiling water; simmer 15 minutes; strain into tea. Add juice concentrates, undiluted, and wine. Heat to serving temperature. Garnish with lemon slices stuck with whole cloves. Makes about 3 quarts.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965