German Mulled Wine Recipes

GLüHWEIN RECIPE

Steps:

• Wash your orange well to get rid of impurities, pat dry and cut into thick slices.
• Poke cloves into orange slices. This is to prevent the spices to fall into the mulled wine, and it will be easier to collect them afterward. Besides, it looks great too.
• Slice the vanilla bean lengthwise and scratch out and collect the vanilla bean seeds.
• Pour wine into a saucepan with the water and heat up gradually.
• Place orange slices with cloves into the pan. Also add the vanilla bean with scratched out seeds, cinnamon stick, anise and nutmeg
• Keep on slow heat (it should never boil!) and cover the pot for 15-20 minutes. You can keep the mulled wine to infuse away from the heat if you like.
• Take out all the spices and orange slices. You can strain the mulled wine too if you don't want the fruit pulp in it.
• Make sure your mulled wine is kept on a steady heat. Sweeten your gluhwein to your liking and serve hot.

GLUEHWEIN

Steps:

• In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
• Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
• Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

GLUEHWEIN (GERMAN MULLED WINE)

Steps:

• Pour the wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add the cinnamon sticks, cloves, lemon juice and sugar, stirring to dissolve the sugar. Float the orange slices on the surface. Warm over medium heat for another 5 minutes, being careful not to let it come to a boil. Remove from the heat and let stand for 1 hour.
• Pour through a colander to remove to oranges and spices. Serve hot, or refrigerate and reheat gently just before serving in mugs.

GLüHWEIN (GERMAN MULLED WINE)

Steps:

• Put all the ingredients (except the orange garnishes) into a pot or large saucepan. Bring the mixture to a light simmer. Cover and reduce the heat to keep it just barely at a simmer. Simmer for 1 hour.
• After simmering, turn off the heat and let the wine continue to steep for 30 minutes. (At this point you can take a small spoonful and taste your Glühwein. If it needs more sugar for your tastes, go ahead a mix some in!)
• Remove the cloves and cinnamon stick.
• Serve the mulled wine warm with an orange slice garnish, if desired.

AUTHENTIC GERMAN MULLED WINE (GLüHWEIN) RECIPE

Steps:

• Juice the oranges. Zest the oranges if you don't have lemons.
• Add the red wine, lemon (or orange) zest, sugar, cinnamon sticks, star anise and orange juice to one pot and stir well.
• Bring to a simmer on a very low heat until the wine begins to foam a little.
• Put a lid on top and simmer the wine gently for another 10-15 minutes.

MULLED WHITE WINE

Steps:

• Stud the orange with cloves. Slice in half.
• Add wine, sugar and orange juice to a Dutch oven, large pot, or slow cooker.
• Add studded orange, lemon, and spices.
• Simmer on very low heat, stirring occasionally, for 20-30 minutes. If using slow cooker, set on LOW for 2 hours.
• Ladle into mugs and garnish with a lemon slice, cinnamon stick and freshly grated nutmeg.

MULLED WHITE WINE

Steps:

• Wash and cut the orange and lemon. You can set aside a few slices for decoration.
• Add the wine, fruit slices, cinnamon, orange juice, cloves, sugar, rum (optional), and star anise (optional) to a medium-sized pot.
• Heat the wine on low heat for around 45 minutes. It's important that the wine doesn't come to a boil or else this will evaporate the alcohol. Give the mixture a stir occasionally.
• Before serving, taste the mulled wine and add more sugar to taste. Pour the mulled wine through a sifter before serving. You can garnish the wine glasses with those extra citrus slices and a cinnamon stick (optional) before serving.