Fill Your Home with a Festive Spirit! - The Williamsburg Winery

Fill Your Home with a Festive Spirit!

Savor The Williamsburg Winery’s classic Warm Spiced Wine Recipe this Holiday Season.

The Williamsburg Winery’s Settler’s Spiced Wine is crafted based on a 400 year old recipe used during by the early English settlers. It’s a red wine base that’s infused with cinnamon, ginger, clove, nutmeg and allspice. 

Warm Spiced Wine Recipe:

Easy and Delicious

3 cups Settlers’ Spiced Wine

3 cups Apple Cider

4 -6 Cinnamon Sticks

1 tablespoon of cloves

2-3 star anise pods

1 tablespoon of orange zest

Combine all ingredients and warm in a slow cooker on high until “coffee” hot, turn slow cooker down to keep warm. The scent will fill the entire room with a festive spirit. Do not boil. Ladle into cups and serve. Garnish with cinnamon stick and/or orange wheels 

Serves Four to Six

Other uses for Settlers’ Spiced Wine:

• Serve cold over ice

• Marinate your holiday ham or skirt steak, and boil extra wine down for a glaze before serving


Settlers’ Spiced Wine Poached Pears:


1 bottle of Settlers’ Spice Wine

1 cup of granulated sugar

3-4 cinnamon sticks

3-4 star anise pods

4-6 whole pears (depends on size)


  • Combine Settlers’ Spice Wine (25 oz), sugar, cinnamon sticks, and star anise pods in a pot and bring to a boil. Stir to combine. 
  • Once the liquid is brought to a boil, reduce to a simmer. 
  • While the liquid is heating up, peel your pears (leave whole, do not dice) and add into the mixture once it’s boiling. 
  • Lets the pears simmer in the liquid for 10-15 minutes or until fork tender. 
  • Remove pears and set on a cooling rack. 
  • Strain and keep the liquid for future use. It can be used 2-3 times. If it is too concentrated, you can add water for future uses to bring back to 25 oz. 
  • Once the pears have cooled, remove the cores and dice to your preference. Serve on a platter with your favorite soft cheese. Chef David recommends a chèvre or mascarpone. 

The Settlers’ Spiced Wine Poached Pears will also work well in a tart/pie or in an autumnal salad. 

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