Red Beet Wine Hot Punch

Jay Gage

Adapted from Hulda Wacker family heritage, Ashley, ND and Long Lake, SD.

1 quart red beet juice
2 c. confectioners sugar
1/2 c. freshly squeezed lemon juice
6 whole allspice
12 whole cloves
4 cinnamon sticks
1/2 tsp. ginger
grated peels/zest of one orange
grated peels/zest of one lemon
2 c. orange juice
750 ml burgundy or claret
orange and lemon slices for garnish

Combine beet juice, sugar, spices, lemon and orange zest into sauce pan, bring to a boil, stirring until sugar dissolves. Simmer 10 minutes. Remove from heat and let stand one hour. Strain and add orange juice and wine. Heat but do not boil. Serve in mugs and garnish with citrus slices.

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