Today I’m offering you this gluten free Spiced Red Wine Liqueur, a traditional recipe from north eastern Italy.
Infact I was gifted this recipe by Italian-Slovenian friends, who offered this liqueur to me at the end of a delicious lunch at their place.
I honestly don’t know much about wines and spirits, I don’t ever drink much besides an Aperol Spritz now and then, but I fell in love with this liqueur right away!
Maybe it’s because it’s sweet, aromatic and is served cold, but it’s SO good!
This Spiced Wine Liqueur is super easy to make, it only takes some time to cook and cool down, so I suggest you make it one day ahead of serving.
Traditionally this liqueur is made with the Teran, a vine variety that is grown on the Italian-Slovenian border area.
It’s a red, dense, rich wine so you will want to search for similar ones produced in your area/country, in particular for those grown on clay-rich soils.
On a side note: while the liqueur is simmering, plase areate the kitchen … or simply leave the room. The evaporating alcohol can cause some trouble. I speak from personal and interesting experience.
I really hope you will try this Spiced Red Wine Liqueur, it’s perfect at the end of a rich meal, also for those who like me don’t really enjoy wines and spirits.
And it honestly has such an amazing scent that I’m seriously considering using it in apple pies and tart crusts. What do you think?
Also, I think this will go amazingly well with another Italian recipe, this Christmas Sweet Bread!
Let me know if you make this recipe and don’t forget to tag me on Instagram whenever you make any of my recipes! I love seeing what you make!
Spiced Wine Liqueur | Gluten free * Vegan
- 1 liter Red (dense, rich) wine
- 400 gr sugar
- 3 teaspoon vanilla aroma
- ½ lemon (juice)
- 4-5 cloves
- 2 cinnamon sticks
- 2-3 orange zest slices
- 150 gr grappa
- 100 gr rum
- In a pot add wine, sugar, vanilla, lemon juice, cinnamon, cloves, orange zest and whisk well
- Cook over law-medium heat and bring it to a boil
- Add the grappa and the rum, whisk and let simmer for at least an hour (less if you want a more alcoholic liqueur)[As I say in the post above, while it simmers, either areate the kitchen or leave the room to avoid side effects from the evaporating alcohol]
- Let it cool down completely, then filter and pour in a glass bottle and refrigerate for a few hours
- Serve cool (not cold)!