Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- Using a Y-Peeler, peel rind off orange, taking as little pith as possible.
- In a Multipurpose Pot - 8 cup, combine the rind with 1 cup wine, Mulling Spices, and tea. Bring to a boil and then remove from heat. Cool completely and then add remaining wine.
- In a heavy-bottomed pan, heat sugar over medium-high heat and cook until it melts and turns to caramel. Let cool slightly. Add water.
- Add the spice-infused wine set aside earlier. Pour it slowly into the pot of caramelized sugar syrup, stirring frequently to combine. Strain.
- Add sherry and brandy, and then let cool in a fridge, preferably for 24 hours. Pour the cooled mixture into a bottle, seal, and store in the refrigerator. It will last for around one month.
Per serving (1/2 cup): Calories 140, Fat 4 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 8 g (Fibre 1 g, Sugars 7 g), Protein 0 g.
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- Using a Y-Peeler, peel rind off orange, taking as little pith as possible.
- In a Multipurpose Pot - 8 cup, combine the rind with 1 cup wine, Mulling Spices, and tea. Bring to a boil and then remove from heat. Cool completely and then add remaining wine.
- In a heavy-bottomed pan, heat sugar over medium-high heat and cook until it melts and turns to caramel. Let cool slightly. Add water.
- Add the spice-infused wine set aside earlier. Pour it slowly into the pot of caramelized sugar syrup, stirring frequently to combine. Strain.
- Add sherry and brandy, and then let cool in a fridge, preferably for 24 hours. Pour the cooled mixture into a bottle, seal, and store in the refrigerator. It will last for around one month.
Per serving (1/2 cup): Calories 140, Fat 4 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 8 g (Fibre 1 g, Sugars 7 g), Protein 0 g.