Punch Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 ml red wine
- 100 ml tea, black
- 100 ml orange juice
- 40 ml rum, brown
- 20 ml port wine
- 2 carnation (s)
- 0.5 ½ vanilla pod (s), cut open
- 1 piece (s) cinnamon stick
- 25 g cornstarch
- 50 grams sugar
- 25 ml kirsch
Print Recipe
Pin Recipe Instructions
- Reduce red wine to around 50ml over high heat.
- Heat black tea, orange juice, rum, kirsch with port wine, spices and 50 g sugar in a saucepan, let steep for 5 minutes, then pour through a sieve. Mix the starch with a little cold water and use it to bind the stock. Stir in the reduced red wine. Let cool down, chill.
- Delicious with cinnamon parfait or gingerbread mousse.
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