This hot spiced wine punch is a staple at the Christmas festivites in Germany. Everywhere you go during the month of December, you will most likely find someone selling mugs of hot, steaming Gluehwein. Here is a version I adapted from "Authentic German Home-Style Recipes" by Gini Youngkrantz. Posted by request. I am guessing on the cook time - it should be just until hot, but NOT boiling.
- 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.
What a pity - December is over now. ;-) I love Glühwein and your recipe is just wonderful. If there are any left overs you can preapare a delicious jam / jelly with it. I gave it as a present to my dear colleagues at work last year (I filled it into nice wine glasses). Simply take 750 ml Glühwein and 1 kg of a special sugar wich is called "Gelierzucker 1:1" in Germany. Bring it to a boil and boil it for ca. 10 minutes, stir constantly. Give a little bit of the hot liquid on a cold plate. If it has the consistence like jello within a short time the jam is ready - you can fill it in clean glasses and close them properly. Hmmm, wonderful!
This recipe is right on the money Heather! Authentic and delish!
This was very good and simple. Thank you.