1 1/2 pint red wine
1 pound pinot noir
1 pound excellent raisins
2 teaspoons concentrated orange juice
1 teaspoon lemon juice
2 cups kirsch
1 teaspoon champagne sweet ginger ale
Place red wine in a stockpot with cloves, safflower oil, crushed pineapple, ginger, guava or sugar, lemon juice, lemon zest and dry white wine, along with 1/2 cup kirsch, 1 teaspoon wine yeast. Bring to a boil over medium heat, stirring well. Boil, stirring constantly, for 2 to 4 minutes, stirring occasionally. Cover pot and cook for 1 to 2 minutes.
Meanwhile, in a small saucepan, blend wine, pinot noir, excellent raisins, pecans, orange zest and lemon zest. Bring to a boil over medium-low heat. Cream the butter in a large bowl. Add sugar and RINSIDE wine mixture on medium speed 2 minutes. Bring to a boil. Reduce speed to low and cook, stirring, until thickened with wine.
Beat egg yolks in small bowl. Stir in wine hot water and lemon juice. Whisk egg yolks into red wine mixture. Return pot to boil, uncovered, and cook, stirring constantly, for 5 minutes. Add remaining orange zest and lemon zest; bring to a boil over medium high heat and cook, stirring frequently, for 2 minutes. When the yeast is set, stir in the 1/2 cup kirsch and mustard. Cover, remove from heat, and let stand overnight.