Hot Spiced Pheasant Reserve

After a long day walking the fields, warm up with a mug of Hot Spiced Pheasant Reserve. 

Makes 4-6 servings.

  • 1 bottle of Pheasant Reserve wine
  • 1 orange, sliced
  • 1 medium piece of fresh ginger
  • 3 cinnamon sticks
  • 1/2 t. ground cloves
  • 1/3 cup brown sugar, or to taste
  • 1/4 cup brandy (optional)

Mix all ingredients in a pot over the stove, heat gently until hot, but do NOT boil. Turn down to the lowest possible heat setting and simmer for fifteen minutes. Serve immediately.