Fill Your Home with a Festive Spirit!

November 2, 2018


Savor The Williamsburg Winery's classic Warm Spiced Wine Recipe this Holiday Season.


The Williamsburg Winery's Settler's Spiced Wine is crafted based on a 400 year old recipe used during by the early English settlers.  It's a red wine base that's infused with cinnamon, ginger, clove, nutmeg and allspice. 

Warm Spiced Wine Recipe:


Easy and Delicious


3 cups Settlers' Spiced Wine

3 cups Apple Cider

4 -6 Cinnamon Sticks

1 tablespoon of cloves

2-3 star anise pods

1 tablespoon of orange zest


Combine all ingredients and warm in a slow cooker on high until “coffee” hot, turn slow cooker down to keep warm. The scent will fill the entire room with a festive spirit.  Do not boil. Ladle into cups and serve. Garnish with cinnamon stick and/or orange wheels 


Serves Four to Six


Other uses for Settlers' Spiced Wine:

•  Serve cold over ice

•  Marinate your holiday ham or skirt steak, and boil extra wine down for a glaze before serving






Settlers' Spiced Wine Poached Pears:




1 bottle of Settlers' Spice Wine

1 cup of granulated sugar

3-4 cinnamon sticks

3-4 star anise pods

4-6 whole pears (depends on size)




  • Combine Settlers' Spice Wine (25 oz), sugar, cinnamon sticks, and star anise pods in a pot and bring to a boil.  Stir to combine.

  • Once the liquid is brought to a boil, reduce to a simmer.

  • While the liquid is heating up, peel your pears (leave whole, do not dice) and add into the mixture once it's boiling.

  • Lets the pears simmer in the liquid for 10-15 minutes or until fork tender.

  • Remove pears and set on a cooling rack.

  • Strain and keep the liquid for future use.  It can be used 2-3 times.  If it is too concentrated, you can add water for future uses to bring back to 25 oz.  

  • Once the pears have cooled, remove the cores and dice to your preference. Serve on a platter with your favorite soft cheese.  Chef David recommends a chèvre or mascarpone.  

The Settlers' Spiced Wine Poached Pears will also work well in a tart/pie or in an autumnal salad. 


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