punch sauce

Ingredients for 6 servings:

• 150 ml red wine
• 100 ml tea, black
• 100 ml orange juice
• 40 ml brown rum
• 20 ml port wine
• 2 carnations
• ½ vanilla pod(s), split
• 1 piece(s) cinnamon stick
• 25 g cornstarch
• 50 g sugar
• 25 ml cherry brandy

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the red wine over high heat until it reduces to about 50ml. Heat the black tea, orange juice, rum, kirsch with port wine, spices, and 50g of sugar in a saucepan. Let it steep for 5 minutes, then strain through a sieve. Mix the cornstarch with a little cold water to thicken the stock. Stir in the reduced red wine. Let it cool and refrigerate. Delicious with cinnamon parfait or gingerbread mousse.