Making Herbal Gifts - Liquors and Spiced Wine

One of my favorite ‘quick presents’ is a bottle of wine, something that many people resort to buying for people they don’t know what to buy for, but I add an extra dimension to my gift.  Sometimes I add a couple of mulled wine glasses (the kind with a handle on) and pack the lot up in a basket with mulling spices.  You can pre-mix the seasoning, or add a little recipe scroll and a pretty organza bag full of spices contained in the recipe so that the recipient can make up batches of soothing, warming and delicious mulled wine

Mulling Spices for Wine or Cider

8 to 10 whole cloves
3 cinnamon sticks
6 to 8 whole cardamom pods
3 star anise

Add spices to 1 750 ml bottle of dry red wine (like cabernet sauvignon or merlot) with a slice of lemon and orange.  If you like it sweet add 2/3 cup honey.



If you have in time and inclination, you can also make your own liquers.  I found these three receipes in my files and tried the first one with great success.

Many wonderful drinks had their beginnings in medieval monastic gardens and stillrooms. They're easy to make, but they do take time to age. If you start now, you'll be offering your liqueur New Years’ Eve guests and still have some to serve at spring events. To ensure that your liqueurs are worth the time it takes to make them, use the best ingredients, store in glass or ceramic containers, and age in a cool dark spot.

These recipes use vodka and white wine; brandy or white rum are also good. Berry Rosy Liqueur
2 pints blackberries or raspberries
1 cup fresh rose geranium leaves
4 cups vodka
½ cup white wine Syrup:
1 cup sugar
½ cup water Combine the berries, geranium leaves, vodka, and wine in a wide-mouth jar with a tight-fitting lid. Steep for one month in a cool, dark place. Open and crush the berries slightly with a potato masher and steep for another 4-5 days. Strain, pressing the juice from the berries, then filter through a coffee filter or double layer of cheesecloth. To make the syrup, bring the water to a boil in a small saucepan, add sugar, and stir until dissolved. Cool. Add half the syrup to the liqueur; taste, then continue to add and taste until it is as sweet as you like. Pour into a bottle, cap it, and age in a cool, dark place for three weeks to three months. Makes about 1½ quarts.

Spiced Pear Liqueur
8 ripe pears, juiced (about 4 cups pear juice)
2-inch piece ginger root, peeled, sliced
1 whole nutmeg
1 cinnamon stick
4 cups vodka
½ cup white wine

Syrup:
2 cups sugar
1 cup water

Combine the pears, ginger root, spices, vodka, and wine and proceed as above, steeping for 5 weeks. Strain, filter. Make the syrup and add as above. Bottle and age for at least 4 weeks—the longer the better.

Van Der Tum Liqueur

This is a slightly different liqueur from South Africa.  It was served on special occasions.  The spices in it make it perfect for this time of year.

6 whole Cloves
1 stick Cinnamon
1/2 Nutmeg, grated
3 cups Brandy
2 Tbls. sliced Mandarin Orange peel
3 cups Rum
1 cup white sugar
½ cup water

Bruise the cloves and cinnamon and tie, with the nutmeg, in a muslin bag. Place the muslin bag, brandy, orange peel and rum in a clean, sterilized jar and seal. Allow to infuse for one month, shaking the jar gently every day. Strain the liqueur through muslin. Boil the water and sugar until very thick, then combine with the liqueur. Decant into dry, sterilized bottles and seal.

As always you can find more recipes of a seasonal nature by visiting our Advent Calendar which adds a new holiday recipe or craft each day through December 25th.  It also has some hidden treasure int he form of discounts and free items from the Backyard Patch.

Mulled Wine Day!

Recently on one of my Yahoo Groups we were discussing what one does to get ready for spring.  I was unwilling (or maybe I should say unable) to take myself out of winter.  It was snowing at the time….

That coupled with the fact the Food Network was showing programs featuring “comfort food” and I was more about the snuggle up and enjoy the cold frame of mind than lets think about spring. 

That’s when I discovered that March 3 is National Mulled Wine Day.  Now I have a reason to snuggle up on the couch with a little mulled wine and celebrate that winter is not yet finished.

Mulled wine is mentioned in Fletcher's The Loyal Subject in 1618, but the first published recipe does not appear until 1769, in The Experienced English Housekeeper, by Mrs. Raffald.  Mrs. Raffald began her career as housekeeper in a large country-house, then went on to operate a confectioner's shop, catering business, and a cooking school for young ladies, where she wrote one of the most popular cookbooks of her day.

I make three of four different mulling spice blends at the Backyard Patch.  They can be used with cider, wine or grape juice.  Each has a different formulation but basically they have cinnamon, star anise and some citrus.  To make a Mulled Wine, all you need is your selection of mulling spices either loose or in a bag or infuser, some red or white wine of your choice (dry wines tend to work best) and a pan to simmer them together for 15 to 30 minutes. 

Here is a recipe you can try (I adapted it from Ina Garten of the Food Network):

• 4 cups apple cider
• 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
• 1/4 cup honey
• 2 cinnamon sticks
• 1 orange, zested and juiced
• 4 whole cloves
• 3 star anise
• 3 fresh sprigs of lemon balm or 1 Tbls. dried crumbled leaves

Combine all the items in a saucepan and simmer on medium heat for 10 to 15 minutes.  Serve decorated with a cinnamon stick or sprig for herbs.  Makes 4 to 6 servings.

And Happy Mulled Wine Day!