Prep 10 mins
Cook 35 mins
This is a traditional German/Austrian holiday drink that is often enjoyed after a chilly day of skiing. I got this recipe from Else on Allrecipes.com and can't wait to try it. I modified it slightly based on its reviews.
- 177.44 ml water (or orange juice)
- 177.44 ml white sugar (or less to taste)
- 1 cinnamon stick
- 1 orange
- 10 whole cloves
- 750 ml bottle red wine
- 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.).
As you look at other gluhwein recipes, I think you will see a key difference. This recipe appropriately adds the wine at the end and only until warmed, thereby maintaining the alcohol content of the wine. Fantastic recipe. I made some prior to Thanksgiving dinner prep and put it into a good coffee carafe... Enjoyed it for the subsequent 4 hours. Thanks for posting!
Also should be stated to use a dry red wine.
I tried first tried some at the Christkindl Market in Chicago, and really wanted to make my own. After following this recipe it tasted exactly the same! Warms you up on the coldest days. 0