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Spiced Wine



  • 1 orange stuck with 10 cloves
  • 1/4 teaspoon ground mace
  • 3-inch cinnamon stick
  • 4 cups water
  • 1 bottle burgundy wine
  • Sugar to taste (about 1/2 to 1 cup)


  1. Combine orange, mace, cinnamon stick and water in a saucepan. Simmer over fire embers for one hour.
  2. Sieve liquid; discard spices and orange.
  3. Put the syrup back in the pan and add the wine and sugar to taste. Heat through but do not boil.
  4. Two shot glasses of brandy may be added before serving.

For a festive spiced wine recipe I turned to the handwritten cookbook of Maria Sanders Van Rensselaer (1749–1830). The daughter of Elizabeth Schuyler and Robert Sanders (mayor of Albany from 1750 to 1754), she was a wealthy heiress, and it was her property that mde possible the creation of Cherry Hill, a museum house opens to the public at 523 1/2 Pearl Street in Albany.

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