Did our previous post showcasing German Christkindel Markets get you in the mood of some real traditional ‘Glühwein’ (mulled red wine)?
Then check out our new recipe for this Christkindel Market tradition, by our guest writer GabrieleUtz . Just imagine walking through the fresh snow with a nice hot cup of ‘Glühwein’ and a handful of warm chestnuts! Those are some delicious winter holiday memories…
Happy Third of Advent!
Authentic German ‘Gluehwein’ or Mulled Wine
2 liter red wine
3/4 l brown rum, 40% - optional
sugar as needed
1-2 orange, organic, blood oranges are good too
1-2 lemons, organic
1 cinnamon stick
1 vanilla bean
5 cloves and 1 star anise
- Heat the wine in a big pot but don’t bring it to a boil; heat it on low temperature.
- Remove seeds from lemons and oranges.
- Cut the orange and lemon with the peel in slices or quarters, add them to the wine with the cloves. Keep it on low temperature and let it simmer.
- Cut vanilla bean open and add the seeds to the wine.
- Add 2/3 of the rum – the rum adds a nice taste to the wine but also makes it stronger, so you can add just a little bit or don’t add it at all.
- Let it simmer until the oranges and lemons are getting very soft- for about 1-1.5 hours; take out a piece of lemon and check if you can take it off the peel. The wine should color it red until to the peel.
- Stir frequently.
- Wash some bottles with hot water.
- Take out the fruit and cloves or pour it through a strainer.
- Press remaining juice out of the fruit and add it to the wine. If you like your can puree the fruit without the peel and add it to the wine aswell, that makes it thicker.
- Heat it again and add remaining rum and sugar – don’t bring it to a boil!
- Fill it hot in bottles and close it right away, or keep it warm for your guests.
The wine can be kept for several months in the bottles if well closed.