Glühwein Mulled Wine Debrosses Restaurant Berlin Recipes

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.

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!

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.).