Ingredients (serves 4)
- 1 bottle (750 ml) dry red wine
- (Spätburgunder/Pinot Noir, Merlot, or Cabernet work well)
- 1 orange
- 2–3 tbsp sugar (to taste)
- (or honey, brown sugar)
- 2 cinnamon sticks
- 4–6 whole cloves
- 2 star anise (optional)
- 1 small piece of ginger (optional)
- 60 ml (¼ cup) rum or brandy (optional, added at the end)
Instructions
- Prepare the orange
Wash well. Slice half into rounds.
Zest or peel the other half (avoid the white pith if possible).
- Heat gently
Pour the wine into a pot.
Add orange slices, peel/zest, sugar, cinnamon, cloves, star anise, and ginger.
Heat on low to medium until hot but do not boil (around 70–75°C / 160–170°F).
- Infuse
Let it steep for 15–20 minutes on very low heat.
- Finish
Taste and adjust sweetness.
Stir in rum or brandy if using.
Strain if desired.
- Serve
- Serve hot in mugs, optionally garnished with an orange slice or cinnamon stick.
Tips
- Never boil—boiling cooks off the alcohol and makes it bitter.
- For Kinderpunsch (non-alcoholic), replace wine with grape or apple juice.
- Add a splash of cranberry juice for a festive twist.
