Vegetarian Holiday Fare: Mulled Rosemary Wine and Black Tea

| October/November 1993

Makes about 2 quarts 

The aroma of this beverage is inviting, and the punch can be kept warm over very low heat for a few hours, which makes the house smell wonderful. If you have leftovers, remove the oranges and rosemary, let the punch cool to room temperature, then refrigerate. Reheated gently with fresh oranges and rosemary, the punch will be a bit stronger but still quite enjoyable.

• 1 bottle claret or other full-bodied red wine
• 1 quart black tea, preferably Assam or Darjeeling
• 1/4 cup mild honey
• 1/3 cup sugar, or to taste
• 2 oranges, sliced thin and seeded
• 2 three-inch cinnamon sticks
• 6 whole cloves
• 3 rosemary sprigs

1. Pour the wine and tea into a noncorrodible saucepan. Add the honey, sugar, oranges, spices, and rosemary. Heat over low heat until barely steaming. Stir until the honey is dissolved.

2. Remove the pan from the heat, cover, and let stand for at least 30 minutes. When ready to serve, reheat until just steaming and serve hot.

Recipe courtesy Carolyn Dille and Susan Belsinger.

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