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Spiced Red Wine (Bisscopswijn)



  • 1 bottle full-bodied wine (Shiraz or Merlot)
  • 10 cloves
  • 1 orange, very well scrubbed
  • 3 cinnamon sticks
  • 1 blade whole mace, or 1/4 teaspoon ground mace
  • sugar to taste


  1. Stick the cloves into the orange evenly all around.
  2. In a saucepan, combine the prepared orange, wine, cinnamon sticks and mace.
  3. Heat the mixture to a simmer (never allow to boil!); cover and simmer on very low heat 1 hour. Sample while cooking–add sugar to taste as needed.
  4. Remove orange and pour the liquid through a sieve into a bowl or carafe. (The orange can be pressed and its juice may be added to the wine if you wish.)

Serve hot.

Hudson Valley Restaurant Week is back this April 8-21!