gluhwein German mulled wine
This recipe guides you through making traditional German Glühwein, a warming mulled wine infused with aromatic spices like cinnamon, star anise, and cloves, brightened with orange zest and juice. It's gently simmered to perfection, offering a comforting and flavorful beverage ideal for cold evenings or festive gatherings.
Equipment
- 1 Saucepan (medium)
- 1 Measuring Cups and Spoons
- 1 Fine-Mesh Strainer
- 1 Vegetable Peeler or Paring Knife For orange rind
- 1 Ladle
Ingredients
Main
- 1 cup red wine 240ml approx 1/3 bottle
- 1 cinnamon stick
- 1 star anise
- 5 cloves
- 3 pieces orange rind
- 1 tbsp sugar plus a little more to taste as needed
- 2 tbsp orange juice
- 2 tbsp water
Instructions
- Carefully peel three strips of orange rind, avoiding the bitter white pith.
- In a medium saucepan, combine the red wine, orange juice, and water.
- Add the cinnamon stick, star anise, cloves, and orange rind to the saucepan.
- Stir in the initial tablespoon of sugar.
- Place the saucepan over low to medium-low heat.
- Gently heat the mixture, ensuring it does not come to a boil; maintain a gentle simmer just below boiling point.
- Allow the mixture to simmer for at least 15-20 minutes, allowing the flavors to infuse thoroughly.
- Taste the Glühwein and add more sugar if desired, stirring until dissolved.
- Carefully strain the mulled wine through a fine-mesh strainer into a serving carafe or individual mugs to remove all the spices and rind.
- Serve warm, optionally garnished with a fresh orange slice or a cinnamon stick.
Notes
1. The golden rule for Glühwein is to never boil the wine. Boiling will cause the alcohol to evaporate rapidly and can scorch the spices, leading to a bitter taste. Maintain a gentle simmer, just below boiling point, to allow the flavors to meld beautifully. 2. Use a dry red wine that you enjoy drinking on its own. While it doesn't need to be expensive, a palatable base wine makes a significant difference. 3. Taste and adjust sweetness. Different wines have varying levels of residual sugar, and personal preference for sweetness varies. Start with the suggested amount and add more sugar gradually until it suits your palate. 4. For an extra aromatic punch, you can lightly toast the whole spices (cinnamon, star anise, cloves) in a dry pan for 30 seconds before adding them to the wine. 5. Consider adding a splash of brandy or rum at the very end for an extra kick, but only after removing it from the heat.