Summary

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

1. Reduce red wine to around 50ml over high heat.
2. 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.
3. Delicious with cinnamon parfait or gingerbread mousse.