Hot Claret Punch
Ingredients
Directions
Combine claret and water in a pot.
Sweeten to taste.
Add a little nutmeg.
Boil the mixture and serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Claret
- Provides the main wine flavour and body of the punch.
The step that matters
Boil the mixture and serve hot. Boiling drives off some of the alcohol and mellows the wine's sharpness, while the heat carries the nutmeg aroma. Overheating can make the wine taste harsh or cooked, so keep it at a gentle boil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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