Reviewed: Jan. 27, 2009

A friend served this to our book club on a cold snowy night. It was terrific.

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Reviewed: Jan. 13, 2008

Like this--I just reduce the sugar to 1/4 cup because otherwise it just seems to sweet to me, with all the other fruit juices. One trick I learned from Food Network is to put the cloves in the orange rind so they are easier to get out before serving.

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10 users found this review helpful

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 18, 2006

delicious and always a hit - the juices make it not quite so potent. Simmers all day and makes the house smell wonderful

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6 users found this review helpful

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PAULINAJ

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Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Woodstock, Illinois, USA

Reviewed: Dec. 11, 2006

Was a big hit over the weekend with friends and family.

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4 users found this review helpful

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TINCANRANCH

Cooking Level: Intermediate

Home Town: Nokomis, Illinois, USA

Living In: Priest River, Idaho, USA

Reviewed: Dec. 2, 2006

I took this to a Christmas party last night where it was a big hit and didn't last long. I sliced the oranges after peeling them and added them to the Crock-pot which I used for keeping it warm. My husband thought that adding some brandy next time might be a nice addition. Either way, it's a winner with us.

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PATTYPRO

Cooking Level: Expert

Reviewed: Feb. 18, 2006

A major hit at my family's Thanksgiving get together, next year I will be making two batches.

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1 user found this review helpful

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AMANDALYNNE

Reviewed: Dec. 3, 2005

I made this for Halloween and called it my "Witches Brew." We loved it...great for our chilly Michigan evenings!

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2 users found this review helpful

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HollyG.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Dec. 3, 2005

I sliced two whole oranges into 1/4" rounds rather than using just the peel. It made it even more festive. This is a very nice drink.

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MrsC

Reviewed: Dec. 20, 2004

The first time I made this I didn't follow directions, and I liked it better than the time I did. Instead of waiting to add the wine, I just threw the wine in together w/ the rest of the ingredients, and simmered it for about 1/2 an hour. It was less heady that way and could accommodate even the worst of red wines. Also, I put in entire orange wedges instead of orange rinds. Although I adjusted the water, sugar, and fruit juice for having only 3 cups of wine (thanks to the reviewer who said that 1 bottle = 3 cups), I kept the same amount of spices and oranges and left out the salt. Next time, I'd add even less sugar. It was a tad on the sweet side for me.

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23 users found this review helpful