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
PURCHASE SETTLERS SPICED WINE >>
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.