Bisschopswijn, meaning 'bishop's wine,' is the Dutch version of the German Gluehwein, a hot drink for snowy holidays that makes you glow inside. Don't drink this if you have to drive tonight! Each household has its own variety; this is the one my Dutch neighbors used to make when I was a kid in Amsterdam for Christmas and New Year's Eve.
Ingredients
- 1 bottle red wine , 750 milliliter
- 0.5 cups white sugar
- 1 teaspoon ground cinnamon
- 1 orange
- 8 whole cloves
Instructions
-
1
In a large saucepan on medium-low heat, combine wine, sugar, and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
-
2
Heat slowly on low heat for about 30 minutes or until steaming; do not let it boil. Heat your glasses in warm water before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Willie Cake
Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness.
Charcuterie Cups
Single serving charcuterie cups are great for a small family appetizer, watching a movie, or wine out by the fire. A variety of meat, olives, cheese, and berries are arranged on individual extra long toothpicks, and set into cups with trail mix and breadsticks.
True Dominican Sancocho (Meat and Vegetable Stew)
This version of sancocho (Dominican meat and vegetable stew) has been simplified a bit. The original recipe is often made with seven kinds of meat and served on special occasions or holidays. My fiancé is from the Dominican Republic, and his mother has made some amazing food for me — the first time she made sancocho, I fell in love with it. Don't be afraid to use more types of meat than I use in this recipe. This filling stew is great by itself or served over rice in the traditional way. It tastes even better the next day!