VIN CHAUD

Last week the weather was great. Spring was in the air. Too hot actually for the snow conditions on the lower slopes, but great to sit outside with a beer. After a week full of sunshine, today started with clouds and cold wind. Just to remind us that it is still winter season.
A perfect day to make a bit of vin chaud, a spiced warm wine,  and to have it ready when the whole bunch comes back in the afternoon to the chalet for drinks!

source and © manuelafoodandtravel.com

The preparation is very easy. Make sure you make enough! 

Use 1 orange , 20 cloves, 1 bottle red wine, 3 cinnamon sticks, 100g (3 1/2 oz) sugar, 300ml (10 fl oz) cranberry juice, 300ml (10 fl oz) fresh orange juice

Stud the orange with cloves. Put it in a saucepan with the wine and the remaining ingredients and heat the liquid until nearly boiling, then remove it from the heat (be careful not to let it boil). Let the wine stand for 1 to 2 hours so the flavours develop. When you are ready to serve, reheat the wine without boiling it and strain it into a glass. Serves 4 - 6

The recipe comes from the very attractive food and travel book Winter in the Alps, by Manuela Darling-Gansser. The book is a combination of travel experience and recipes, combined with beautiful pictures in  an well thought design. A must read and also a must have. Available directly from Manuelafoodandtravel.com and in paperback format from Amazon.com ( Winter in the Alps: Food by the Fireside)