I've offered to make some gluehwein (German for mulled wine) for a party tomorrow night, but I've never made it before. I have a recipe in mind: 750ml bottle of dry red wine, 1/3 cup brandy, 1/3 cup sugar, cloves, cinnamon sticks and orange peel, all kinda boiled together. Any idea how long? Pointers? Changes?
we made this the other night and our recipe is similiar to yours. we used a merlot, an inexpensive burgundy works too. additionally our recipe had 1/3 cup fresh orange juice and 1/3 cup water. heated just below boiling for 10-15 minutes.
Is it traditional to make gluehwein with red wine? I've been wondering about this for years, as I spent Christmas in Bavarian Germany in 1987, and they served a delicious spiced white wine concoction which they referred to as gluehwein, and I've always wanted to recreate it, but all of the recipes I've seen for mulled wine include red not white. I thought it might be a German thing, to serve it with white wine rather than red, but all the recipes posted so far also call for red. Anyone have any insight? Thanks!
My gam used to make a version with a strong reisling. Hers was more an infused type, with fresh ginger, grapefruit peel, maple syrup or honey, clove and I think a touch of mace.
No cinnamon, which tends to overpower many other flavours.
I think they would also float different liquers when served, as I recall the different colours.
Every now and then someone would froth theirs with egg whites.
Red is traditional (or at least, traditionally ok). Every vendor I ever bought it from at all the weinnachtmarkt's I went to from Stuttgart to Koln to the big one at Nuremberg used red wine. Walking in the bitter cold through all the stalls... I seem to remember complaining to my wife a lot, at least until I had a few glueweins, ate a few smoked trout brochens. Now I wish I was there again - getting cold and complaining!
My friend and I decided that gluewein was invented to quell complaints about the freezing weather.
And just this past weekend (many years later) as I was freezing my tail off in northern Spain, I found myself complaining that there was no gluwein on the street to take the edge off (though thankfully plenty of wonderful red wine indoors).
On New Year's, my German pals brew up a big pot of gluehwein- they boil it for quite a while so most of the alcohol boils off... but fortunately, they fortify the brew by pouring most of a bottle of Bacardi 151 (has to be high proof booze) over a flaming sugar ball into the wine. I think it's called "Feuerzangenboule" (pardon my butchery of the German Language!). Yum.
My good friend introduced me to glühwein when we were camping in Santa Cruz & sitting around the fire. He said he had it in Europe & at his parents German club meetings.
We were poor college students at the time so this was our version. Carlo Rossi, spices, citrus juice/fruit, & a little sugar. Really easy.
- one big jug of Carlo Rossi Sangria ( Don't laugh/scoff, it really works because the wine is so adulterated anyhow you can use the cheapest thing you find. Save your good wine for a meal. And besides, the added fruit flavours is the sangria help out.)
- 3 oranges (sliced into rings for display or just sectioned and squeezed, put all the orange pieces into the pot)
- 2 lemon (same as orange)
- mulling spices (estimation....3 whole cinnamon sticks, 15 whole cloves, 10 whole allspice) you can find this mixture at CostPlus in a metal canister just use about 1/4 cup
- sugar to taste ( a few tablespoons)
Just cover and heat on low in a stock pot for at least ½ hour.(Gets much better the longer it sits.) Don't boil or you'll lose a lot of your alcohol content. (btw, it's kinda fun to inhale the vapors over the pot) I guess if you're serving this at a holiday party you could leave it in crock pot to keep it warm & people could help themselves like a punch bowl.
p.s. The recipe is all in estimation, you can tweak it to you liking. More citrus, different citrus fruits, less spices, more sugar, etc.
Also, you can put all the spices in a big mesh diffuser ball (sold at Asian markets) to keep the spices from getting into drinks if you dont like that look. I usually serve each mug with a thin circular slice of a small orange/lemon floating on top.