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What You Need:
(To serve 2)
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2 slices lemon
4 whole cloves
2 tablespoons superfine sugar
1½ sticks cinnamon
2 cups (1 pint) claret or Burgundy
Two 8-ounce mugs
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Translate this recipe:
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| How To Cook: |
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1. Stud each lemon slice with 2 cloves and combine them with the sugar and cinnamon sticks in a 1-quart enameled, copper or stainless-steel skillet, casserole or chafing dish.
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2. Place over moderate heat, stir occasionally with a wooden spoon until the sugar has melted, then pour in the red wine.
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3. Continue to stir until the wine has almost reached the boiling point.
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4. Remove from the heat immediately, scoop out the lemon slices and cinnamon with a spoon or spatula, and pour the hot wine into mugs.
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