Red Wine “Ponche”

ponche vino tintoCambia tu tradicional chocolate caliente por una bebida diferente para partir la Rosca de Reyes!! Un delicioso ponche a base de vino tinto.

On January 6th we have the tradition to gather with friends and family, eat “Rosca de Reyes” and drink hot chocolate. This year we want to change the hot chocolate for a different drink: Red Wine Ponche. 

Ingredientes para 12 porciones:

  • 2 naranjas
  • 2 botellas (de 750 ml c/u) de vino tinto
  • 1 botella (750 ml) de vino blanco
  • 1 trozo (de 7 cm) de jengibre fresco, pelado y cortado en rebanadas delgadas
  • 3 ramas de canela
  • ½ cucharadita de clavo de olor molido
  • 1/3 taza (60 g) de azúcar mascabado, o al gusto
  • ¼ de taza (60 ml) de brandy (opcional)

1. Utiliza un cuchillo filoso o un pela papas para retirar la cáscara de las naranjas en tiras, teniendo cuidado de quitar sólo la parte naranja, dejando lo blanco. Luego, exprime el jugo de las naranjas en una olla grande.

2. Vierte el vino tinto y el vino blanco en la olla con el jugo de naranja. Agrega las tiras de cáscara, jengibre, canela, clavo de olor y azúcar mascabado. Revuelve hasta que se disuelva el azúcar.

3. Tapa la olla y cocina a fuego medio hasta que se caliente bien, pero no dejes que hierva. Reduce la temperatura a fuego bajo y deja calentando durante 1 hora para que todos los sabores se integren. Ajusta el sabor a tu gusto agregando más azúcar mascabado. Cuela y sirve caliente con un chorrito de brandy, si lo deseas.

ponche vino tinto 3

Ingredients for 12 servings

  • 2 oranges
  • 2 (750 milliliter) bottles red wine
  • 1 (750 milliliter) bottle white wine
  • 1 (3 inch) piece of fresh ginger, peeled and thinly sliced
  • 3 cinnamon sticks
  • 1/2 teaspoon ground cloves
  • 1/3 cup brown sugar, or to taste
  • 1/4 cup brandy (optional)

Directions

1. Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.

2. Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.

3. Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

ponche vino tinto 2

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