Posted by Chris on September 28, 2008
Here’s a tasty-looking mulled wine recipe from Kristen of Bite Me.
Ingredients
2 x 75 cl bottles medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1 orange stuck with cloves
2 oranges, sliced
2 lemons, sliced
6 level tablespoons granulated sugar or honey
2 inch (5 cm) piece cinnamon stick
2 level teaspoons finely grated fresh root ginger or ground ginger
2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)
Method
Put all the ingredients in a saucepan with 2½ pints (1.5 litres) water then heat to simmering point, stirring until all the sugar has dissolved. Keep it barely at simmering point for at least 20 minutes – but do not boil or all the alcohol will evaporate.
This can be made in advance, then re-heated just before it is required. Serve it warm in half-pint mugs (in which case there will be 12 servings) or else in 24 sturdy wine glasses.
Serves 12
Posted by Chris on September 22, 2008
This is an easy, but small, gluhwein recipe from Gustoso. It only serves two but does not require anything special.
150 ml orange juice
6 cloves
1 cinnamon stick
5 tablespoons white sugar
½ bottle of red wine
- Put all of the ingredients in a saucepan and heat the liquid until nearly boiling.
- Remove it from the heat and let the wine stand for as long as you can (the author suggests 1 to 2 hours to let the flavours develop - we weren’t so patient).
- When you are ready to serve, reheat the wine without boiling and strain into glasses.
Posted by Chris on September 18, 2008
If you have not seen our video about how to make gluhwein then please see it now. 30 seconds. It is short - I made the video so if you have not seen me yet, then now is your chance to take a gander at a devastatingly handsome Adonis of a man. 
Don’t worry, Ela reads this sometimes and keeps me in check.
see the video Let us know what you think.
Posted by Chris on September 12, 2008
This freakin’ rules…
Fruity frozen alcoholic sorbet. Delicious. Red Wine Granita
Makes 4 Servings
2/3 cup granulated sugar
zest of 1 orange
juice of 1 orange
juice of 1 lemon or lime
1 cinnamon stick
2 cloves
1/2 cup water
1 bottle red wine (750 ml)
Combine all the ingredients in a saucepan. Over low heat, stir until the sugar is dissolved. Increase the heat and maintain a gentle simmer for 3 minutes. Strain the liquid and return to the saucepan. Cover the saucepan and let cool to room temperature.
Freeze the red wine mixture in the saucepan for at least 6 hours. For smaller ice crystals and a finer texture, mix the granita with a fork every 2-3 hours. The alcohol in the wine will keep your granita from freezing into a solid block of ice.
Scrape the surface of the granita with a fork and serve in chilled glassware.
Posted by Chris on August 28, 2008
Lady Knight, a “modern day woman”, posted this mulled wine recipe in July. I like it because it is a recipe for enough mulled wine to easily serve 10 to 15 people but the ingredients seem a little disproportionate.
3 cloves in 3 bottles of wine? Why bother? I like the idea of the juniper berries. 900g caster sugar? Holy…!
Anyway, try it:
Serves: 6-8 (10-15 light drinkers)
Prep: 5 min
Cook: 15 min
Ingredients
2 oranges
2 Lemons
3 x 750ml bottles Red wine
2 vanilla pods, split
1 cinnamon stick
1 litre water
900g caster sugar
3 Cloves
4 Juniper berries
1 bay leaf
Method
1. Peel the rind from the oranges and lemons and squeeze the juice from the fruit.
2. Combine the rind and juice in a large pot and add the remaining ingredients. Gently bring the mixture to the boil, then leave for 10 minutes to infuse. Serve warm.
Posted by Chris on August 7, 2008
Yum. Glogg. I am sure the guys at Drink of the Week know there is nothing special about this glogg recipe but it’s good stuff no mater. In fact, it’s a great simple recipe - kind of a classic.
Glogg
1 1/2 cups Brandy
1/2 bottle Red Wine
4 Hole Cloves (me thinks they means “whole cloves”)
2 Cardamom Pods - crushed
1 Cinnamon Stick
1/2 cup Raisins
1/2 cup Blanched Almonds
3/4 cup Sugar
2 tsp. Brown Sugar
Combine everything in a saucepan. Warm over medium heat, stir often to dissolve the sugar.
Once heated thoroughly reduce heat to low. Serve Warm.
Enjoy.
Posted by Chris on August 2, 2008
mmmmmmm gooey pples, cranberries, and mulled wine….
This recipe for cranberry stuffed apples baked in mulled wine looks friggin’ great and it’s an old German recipe so it fits right in with our main subject matter. I found it on recipezaar.
Mmmmmmm gluhwein…hot spiced wine……
Ingredients
Optional topping
- 1 cup heavy cream, stiffly whipped with (optional)
- 1 tablespoon sugar, and (optional)
- 1/2 teaspoon vanilla (optional)
Directions
- Preheat oven to 350. Butter a 3-qt casserole and set aside.
- Fill the center of each apple with cranberry sauce, mounding it ever so slightly on top.
- Stand the apples in the prepared casserole, arranging them so they don’t touch the casserole sides or one another.
- Pour the red wine evenly over the apples, then drop the cloves, the pieces of cinnamon and butter into the casserole, distributing them evenly.
- Finally, sprinkle 1 T sugar over each apple.
- Bake the apples, uncovered, for 50-60 minutes, till tender, basting with the casserole liquid ever 10 minutes.
- serve hot or warm, spooning a bit of the liquid over the top of each apple and adding, if desired, a dollop of the whipped topping.
mmmm, whipped topping. :)
Serve with gluhwein, of course.
Posted by Chris on July 28, 2008
I have seen this non-alcoholic gluhwein recipe on other blogs and sites but it does not make sense for me to leave it off of the Gluhwein.Net blog. I will, however, put a spin on this recipe that will make it taste better. The weird thing about the recipe is that it is not really a recipe. I mean, the original version and my new version are only about using a mix and some juice.
Ooops, I gave it away. Here it is then - the revised version, anyway.
Ingredients:
* 2 Tbs gluhwein syrup mix to taste better
* 150 ml apple juice or grape juice
Directions:
Duh. Combine ingredients in glass bowl. Heat in microwave for approximately 30 seconds.
Make sure liquid does not boil.
Serve in ceramic mug.
I am not sure why boiling matters or doesn’t matter here. Can anyone tell me? With wine, you don’t want it to boil because you may lose some alcohol. With juice I, well, I just don’t know.
Posted by Chris on July 24, 2008
Here’s a nice refreshing recipe I just saw on recipezaar - white mulled wine with peach juice. Even hot, white wine with lemon slices and peach juice sounds refreshing to me.
Ingredients
- 1 1/2 cups dry white wine, such as Sauvignon Blanc
- 1/2 cup peach juice
- 2 lemon slices
- 1 slice fresh ginger, 1/4 inch
- 1/8 teaspoon ground cinnamon
- 2 teaspoons honey
- 2 slices crystallized ginger, for garnish
Directions
-
Add the first 6 ingredients in a saucepan over low heat; stir to dissolve the honey.
-
Bring to just a simmer and cook for 2 minutes; do not let the wine come to a boil.
-
Discard the lemon slices and fresh ginger; pour the wine into 2 warmed mugs or heatproof glasses; garnish with crystallized ginger and serve.
Posted by Chris on June 10, 2008
All white wine gluhwein recipes interest me but this one from RecipeZaar includes cranberries. Note also that this one is made slowly by cooking in a crockpot for about 2 and a half hours.
Let me know what you think about it.
Enjoy!
