Easy process: (more waste) Pour the wine and spices in a large container. Wait 3 to 5 hours. Filter with a piece of old teeshirt. Filter again if desired with coffee filter. Add sugar and adjust to taste. Pour back in bottles or drink. Will keep at room temprature for about 2 weeks. Long process: (recommended) Pour wine into large container. Put spices in a finely woven tight towel and tie shut making sure the wine will flow thru the spices and be permeated. Let the spice bag sit in the wine for 2 to 3 days, stirring occasionaly. Filter as above and add sugar. This method results in more yield because the spices wont turn into a slime blob at the bottom and use so much liquid. Source: Nicolas Jungers (Belgium guy) Posted to MM-Recipes Digest V3 #234 Date: Tue, 27 Aug 1996 21:06:01 -0700 From: jessann doe
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 20 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 19.9mg||1 %|
|Potassium 198.3mg||5 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 7.7g|
|Protein 1.4g||2 %|
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Calories per serving: 67
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