This is from the City Tavern Cookbook. The City Tavern is a Colonial-Era
tavern in Philadelphia that serves the same food as was served during
colonial times.

Makes 24 ounces; serves 6
2 tablespoons grated orange rind (about 1 med. orange)
2 teaspoons grated lemon rind (about 1 med. lemon)
10 whole cloves
5 sticks cinnamon
1 bottle (750 ml) red burgundy wine
1/4 dark brown sugar
2 pinches freshly grated nutmeg

1. Place the orange and lemon rinds, cloves, and cinnamon sticks into a
piece of 100% cotton cheesecloth. Tie up with kitchen twine to make a
sachet.
2. Pour the wine into a saucepan
3. Place the sugar and sachet in the wine over low heat. Add the nutmeg
4. Heat until wine is very warm. DO NOT LET BOIL (boiling will burn off the
alcohol content).
5. Remove and discard the sachet.
6. Serve in a fondue pot or an ovenproof punch bowl.

Of course... it needs to be "de-carbohydrated"


Janice
Atkins since 9/7/03
250/238.5/140
November Goal: 233.5