Glühwein Hot German Holiday Wine 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.

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 (HOT SPICED RED WINE)

Steps:

• Using a toothpick, poke 20 holes all over your orange, then poke the cloves into the holes.
• Add orange to a medium saucepan. Pour the wine into the pan. Add the cinnamon sticks, lemon peel, and 1/3 cup sugar. Stir gently to help dissolve the sugar.
• Turn the heat on medium-low and heat until just below a simmer. Do not boil! Reduce heat to low - just enough to keep warm but again, not simmering or boiling. Cover and let warm over the heat for about 20 minutes, until hot wine is flavored by the spices.
• Stir in the brandy. Taste and add more sugar if desired. Depending on your wine and tastes, you may only need the intial 1/4 cup of sugar, or you may need the entire 2/3 cup.
• Ladle into three large or four smaller mugs, garnish if desired, pass 'em out and and inhale your Glühwein goodness.

GLUEHWEIN (GERMAN HOT WINE PUNCH)

Steps:

• Mix everything together in a large saucepan and heat until hot but NOT boiling.
• Boiling it will ruin the Gluehwein, so be careful to not set your heat to high.
• You can pour this into a crockpot on LOW heat and serve warm.

GLüHWEIN (HOT GERMAN HOLIDAY WINE)

Steps:

• 1. In large Dutch oven or a large coffee percolator. Put all spices into tea ball, if you do no have a tea ball use a coffee filter place into liquid.
• 2. pour into pan all wine, brown sugar, water, lemons and oranges, and apple slices. Heat till piping hot leave spices in wine. Stir and serve hot..........any left over wine pour into pitcher. You may reheat in micro wave or on stove cup at a time. Enjoy.....