Hot Spiced Wine Blend, makes hot cider and wine into a treat

Sweetened blend for spicing up wine and cider in a stocking stuffer size containing enough for one bottle of wine or 5 individual glasses of cider or wine.

Totally caffeine free, naturally, this blend of spices and sweeteners is perfect for creating hot toddies or a spiced wine drink

Hot Spiced Wine Blend -- The perfect combination of sweetener and spice to make any wine (white or red) a sparkling addition to a winter table. Just add the blend to a bottle of wine or pot of black or herb tea and simmer. You can also use it to make a deeper spiced cider. Recipes are included. Contains: sugar, cinnamon, cloves, allspice.

Apple Spice Wine Blend -- This combination with cinnamon and brown sugar makes a sweet spiced cider or sweetened fortified wine. Contains: brown sugar, lemon peel, cinnamon, cloves, nutmeg, mace

The Backyard Patch hand-blends all of its herb and spice mixtures from recipes we crafted ourselves. We pride ourselves on the long shelf-life our herbs have and make not only cider blends like this, but herb flavored teas, cooking blends and seasonings, as well as bath items. There herbs we raise ourselves and all items we use are chemical-free.

Like all blends from the Backyard Patch we guarantee an 18 to 24 month shelf-life, because we use only the freshest herbs.

There are three other cider/wine spice and herb blends available. You can see them all in our Seasonal Herbs Collection

Try this recipe with either Hot Spiced Wine Blend:

++ Mulled Cranberry Sauce ++

1/2 cup water
3 Tbls of BYP Hot Spiced Wine Blend
1/2 T. whole green cardamom pods, crushed to open pods
1/2 cup of fresh or dried cranberries

Combine water and Hot Spiced Wine Blend and cardamom pods in medium sauce pan and simmer uncovered over med-high heat until sugar is dissolved. Remove the cardamom pods and seeds. Add cranberries. Bring to a boil stirring frequently, then cook stirring occasionally, until the sauce begins to thicken, about 7 minutes. Transfer to a serving bowl, let cool, cover and refrigerate until cold. Serve cold.

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For information on growing and using herbs and a showcase of our more than 150 herbal combinations for cooking, bath and tea, please visit our blog: www.backyardpatch.blogspot.com.

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