Glühwein (Mulled Wine)
In November and December, public houses in nearly every European town offer mulled wine as a delicious antidote to the season’s chill. Let Karine show you how to prepare your own with our special and simple recipe.
Glühwein
Around Christmastime, local holiday markets in the main squares and public houses in nearly every European town offer glühwein (hot mulled wine) as a delicious antidote to the season’s chill. To warm up on a stormy evening or put yourself in a celebratory mood, make your own at home. It is an easy, delightful way to share the holiday with friends.
Ingredients
Glühwein
- 3 (750 ml) bottles dry red wine (zinfandel, pinot or Burgundy)
- 1 C (192 g) sugar
- 12 whole cloves
- 2 pinches allspice
- 2 pinches mace
- 1 pt (473 ml) brandy
- 1 qt (946 ml) dry white wine
- 1 med orange, cut into wedges
- 1 med lemon, cut into wedges
Garnish
- 2 med oranges, sliced
- 12 cinnamon sticks
Directions
Glühwein
Pour red wine into a 3-gal (11-L) pot (or larger) and heat gently; add sugar and spices, stirring until sugar dissolves. Add remaining ingredients and steep for 1 hour over low heat. To serve, remove fruit wedges and strain out cloves, garnishing with orange slices and a cinnamon stick.
- Prep time: 2 minutes.
- Cook time: 1 hour.
- Makes 12 servings.
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