There's this beautiful song by UB - 40 which goes "Red Red Wine, goes to my head, makes me forget that I, still need her so........". My wine is not Red it is deep brown & it doesnt even go into your head & will not even make you forget anyone........so I pass the judgement that it is perfectly fine to gulp it down......My mom makes this lovely wine for Christmas every year, without fail & the same is so blatantly publicized (of course by me & my brother & my Dad ......& a wee bit by herself too) that everyone visiting us on Christmas has to have the wine. I have never made a bottle myself, coz I am handed over a bottle or two by her, which I unashamedly & proudly serve to my guests. I am sharing this wonderful wine recipe with you. The pics will of course come only during Christmas time. Till then "Brown, Brown, Wine......."
Ing -
250 gm - Ginger - Cleaned & Crushed
1/2 Kg - Sugar
5/6 - Laung / Clove
1 inch - Dalchini / Cinnamon
1 - Jaifal / Nutmeg
5/6 - Red Chillies - Deseeded (use only the skin)
4 Ltr - Water
Method -
Boil all the ingredients in the water for about 1 - 1-1/2 hours. After a boil, simmer on slow falme.
Remove from fire & let it cool. All the pulp will settle down. Remove the liquid into a separate container by seiving.
Into that liquid add 1/2 spoon Citric Acid.
Take about a handful of sugar & on slow flame melt it, when it has started turning brown, add about 1/4 cup of water (or more if required) very slowly. Keep stirring
While adding the water, be very careful cause it starts sputtering a lot & you can run the risk of the liquid falling on you. Dont bend close to the pan - this makes the caramel.
Add this caramel into the ginger water.
Again let it settle.
Strain & pour into clean, dry bottles.
This stays well for quite a long time.
I hope you enjoy your wine, & will give it a shot for this Christmas!!
