Gluhwein Hot Mulled Wine Recipes

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.

MULLED WINE

Steps:

• With a fine grater, zest, then juice the orange.
• With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
• Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.

GLUHWEIN (MULLED WINE)

Steps:

• Mix water, sugar, cinnamon, cloves, wine, and the juice of the orange together in a heavy pot.
• Bring up the heat, but do not boil.
• Add the orange peel and simmer 15 minutes.
• Serve immediately in preheated mugs.