Glühwein Mulled Wine Debrosses Restaurant Berlin 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.

GERMAN MULLED WINE: GLUHWEIN

Steps:

• Bruise your cardamom pods with the back of your knife. Put all ingredients except of sugar in a pot over medium low heat. Before it starts to boil, remove from heat and add sugar. Let sit for up to 30 minutes, strain and serve. To garnish, put a few orange slices in a mug along with a cinnamon stick.
• To keep the mulled wine warm for a longer time put your mulled wine on a really low heat and pour it into glasses as your guests arrive. Enjoy!

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.

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.)

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.

GLüHWEIN (MULLED WINE) - DEBROSSES RESTAURANT, BERLIN

Steps:

• Combine wine, sugar, raisins, almonds, anisette, cinnamon stick, cloves, lemon peel, and orange peel in heavy large saucepan.
• Scrape in seeds from vanilla bean and then add bean.
• Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 15 minutes to blend flavors.
• (Can be made 1 day ahead. Cool, cover, and chill. Bring to simmer before serving.).