Recipes

Mulled wine (Gluhwein or Vin Chaud).

Mulled wineMulled wine

THE ANTIDOTE TO FREEZING WEATHER

When there is chill in the air, Germans and other Central European peoples know what to drink to warm their bodies and souls.

A steaming mug of robust red wine mixed with sugar, spices, and in some recipes citrus fruit can do wonders to change your mood.

One can think of gluhwein as the opposite of sangria, which some people crave when it is hot.

Gluhwein is just right for cold-climate countries like Norway, Sweden, Finland, Denmark, Iceland (collectively called Scandinavia), the United Kingdom, Germany, Poland, northern France, northern U S A, and Canada.

Some people like to add to their vin chaud a dollop of brandy, or crème de cassis (clack currant liqueur).

Christmas market vendors in Europe (a common set up in many cities) and cafes enjoy and offer mulled wine, kept on electric hot plates in their stands.

Sipping mulled wine in front of a crackling fireplace in room overlooking a snow-covered valley or maintains is an experience you won’t soon forget.
There are many mulled wine recipes. You can try one or all provided below. All are easy to make, relatively inexpensive, and a lot of fun to enjoy.

Gluhwein

1 bottle (750 ml) of inexpensive red wine from Macedonia, Croatia, Greece, southern Italy, Argentina, Chile or California)

2/3-cup cane sugar
juice of a small lemon
4 cloves
2 bay leaves
2 cinnamon sticks

Pour all ingredients on a pot. Stir to dissolve sugar. Bring to a simmer and simmer for 50 – 60 minutes. Strain and serve hot.

Mulled wine

1 bottle of inexpensive wine (see above)

120 ml brown sugar
2 cinnamon sticks halved
2 cardamom pods, crushed
1 tsp ground nutmeg
2 cloves

Peel of one lime or ½ of an orange

5 tsp. Brandy or blackcurrant liqueur *crème de cassis Lejay-Legoutte brand recommended)

Orange slices

In a large pot bring wine to a simmer. Add the next six ingredients and stir to dissolve sugar. Turn up the heat until the wine starts steaming. Remove from heat and let it sit for 5 – 10 minutes. Strain.

For service, pour 1 tbsp of brandy or blackcurrant liqueur in a glass, and ladle wine over.

Mulled wine my style

I bottle of red wine (Beaujolais would be fine or any inexpensive to medium priced wine)

2 cinnamon sticks
16 cloves
I orange, halved, quartered
2 tbsp honey
1 tsp mixture of ground allspice, nutmeg, coriander
1 cup of water

Pour water in a large pot on medium heat and bring to a simmer. Add cinnamon, honey and spices. Stir to dissolve. Remove from heat. Stick two cloves into each piece of orange. Add to pot. Bring to a simmer, pour wine over the mixture and simmer for 10 – 15 minutes. Cool. Strain and taste for sweetness.

Enjoy!

Mulled wine