Categories: Beverages, Desserts, German 
      Yield: 4 servings 
  
      3 c  Red wine                          1/2    Stick cinnamon 
      3 ts Sugar                               1 pn (small) ground cloves 
      1    Piece lemon peel                
  
  From the Ries-Kartaeusertal area. 
   
  These are essentially Carthusian Dumplings in a red wine sauce. 
   
  For the dumplings: see Kartauserkloesse (Carthusian Dumplings - recipe 
  separately 
   
  For the sauce: 
   
  Add the cinnamon and lemon peel to the red wine, and bring to a boil. 
   
  Reduce the liquid by keeping it at a light boil for 20 minutes.  Then 
  remove the cinnamon and lemon peel.  Season to taste with sugar, ground 
  cloves and, if desired, a bit of lemon juice.  Pour the sauce over the hot 
  dumplings and serve as dessert. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92