Posted by Chris on February 28, 2008
By my calculations, this giant gluhwein recipe from Nekochan of Food Safari will make 72 (Seventy-Two) servings. I figured that using 5 servings per 750 ml of volume but even if you use 4/bottle it still makes 57 servings of gluhwein.
Anyway, it’s enough for a party. Here’s the recipe:
GLUHWEIN
Ingredients
12 bottle red wine (Beaujolais)
1.2 liter water
0,3 liter cognac
7 pieces whole cinnamon
8 pieces of whole lemon sliced
5 pieces cardamom
4 pieces cloves
300gram sugar
Method
Add all ingredients in a suitable pot and heat up the wine. Simmer for 5 mins. and switch off the heat. Then cover the pot with a lid and keep it aside for 30 mins. DO NOT remove the lid.
Once the 30 min.are over, remove the lid and heat up the wine, till you reach nearly the boiling point before it becomes to boil strain it through a strainer.
To serve:Add one thin slice of lemon and 1-2 pieces of cinnamon stick into the glass and pour the wine over, serve it immediately.
This gluhwein recipe strikes me as a bit light on the cloves but those with sensitive palates will know the difference. Beaujolais is probably my favorite wine to use for making gluhwein because its hearty full-bodied flavor carries the spices well.
Enjoy!
Posted by Chris on February 16, 2008
This hot apple wine recipe is a cowboy’s drink from “Fifty from the Trail: The Best Cowboy Cooking from a Timeless Land.” It is not exactly gluhwein but it is really similar so we decided to include it. In a way, it might be the most American mulled wine recipe we have seen. It even has butter in it.
Apple Wine Bowl Recipe
2 large tart apples
1 tsp. lemon juice
1/2 cup packed plus 1 Tbsp. light brown sugar, divided
1 Tbsp. butter or margarine
1 quart dry red wine
4 cardamom pods, cracked
3 whole cloves
1 1/2 inch cinnamon stick, broken
15 blanched almonds
1/2 cup raisins
Wash apples and cut away cores. Slice the apples and toss with lemon juice and place in a 2 1/2 quart baking dish. Sprinkle with 1 Tbsp. brown sugar and dot with butter. Bake in a 350 degree oven for 20 minutes or until the apples are tender.
Pour wine over apples; add cardamom, cloves, and cinnamon. Return to oven and heat - but do not boil - for about 25 minutes. Remove from oven, cover, and let stand overnight.
Line a strainer with cheesecloth and strain the wine mixture. Discard the apple pulp and spice. Add almonds, raisins, and remaining 1/2 cup of brown sugar while stirring to dissolve the sugar.
Heat - but do not boil - and serve warm with a few almonds and raisins in each glass.
Makes about 1 quart.
Let us know if you make this cowboy wine. Watch out for snakes and stay on the trail.
Enjoy!
Posted by Chris on January 22, 2008
This sounds really delicious! You have to try it! I happen to be in Denver right now and was inspired to Google “mulled wine Colorado” and came across this mulled wine recipe from Sprig.
If you cannot find the Port mentioned in this recipe, get another one and give it a shot.
Port-Infused Mulled Wine
Ingredients:
2 bottles of inexpensive dry red wine
1 cup (8 oz.) Fonseca organic Porto
4 tablespoons organic honey
3 organic tangerines
Small handful of cloves
Large pinch of nutmeg, freshly ground
4 sticks cinnamon
Zest of 1 lemon
1/2 cup raisins (optional)
Utensils:
Large pot
Ladle
Zester or grater
1. Add red wine, porto and honey to pot and bring to low simmer. Stick cloves into tangerines like a pin cushion and add to the pot along with nutmeg, cinnamon, and half the lemon zest and raisins. Simmer for 20 minutes, or until mulled wine becomes powerfully aromatic.
2. To serve, ladle into mugs and garnish with raisins, a pinch of lemon zest, and a cinnamon stick.
Enjoy!
Posted by Chris on
This one caught my attention because the post reminds me of a friend of mine who used to try to mimic recipes he’d tasted before. He is not a chef or anything - just liked trying it.
Jodi’s gluhwein recipe on Jodijalanna looks pretty good. She was given some spiced red wine and liked it so much she decided to make it herself so after a few attempts, she came up with something she is pretty happy with. The brown sugar sounds really good - that’s something we have never tried for some reason. It just makes sense, too. Here’s her recipe.
So this is the ingredient list/measurements, and directions:
Ingredients:
1 bottle of red or white wine
12 oz of water
1/2 cup of brown sugar
1 Bag or Tied Cheese Cloth of :
Cinnamon Sticks (about 1 stick) .20 oz
Dried Orange Peel .35 oz
Whole All Spice .15 oz
Whole Cloves (about 18) .01 oz
OTHER .15 oz (this was bites and pieces remaining on my wax paper after measuring the above)
NOTE: My package had a floating cork on top, but I doubt that is necessary!
Directions:
Put wine, water, sugar and spice bag in pan or crock pot and let simmer slowly, do not boil, “for at least one hour - the longer the better.”
Try it and make sure to raise your mug to Jodi while you drink it.
Posted by Chris on January 17, 2008
According to Sophia, Christmas Glogg is the antidote to feeling irregular. You might want to read her post for that to make sense.
Sophia’s recipe is derived from her undergrad days when one of her professors had a Mexican crock he propped against a bed of coals (paints a beautiful image) and filled it with “mystery fluid” and a whole orange with a bunch of cloves stuck all over it. Here’s her concoction:
So here’s what you do in your own kitchen. Get some kind of apple or berry juice–I found cranberry-apple on sale. Find an old orange and stick some cloves in it, then pour the juice into a stainless steel pan and put the orange ball in with it, along with a stick of cinnamon. I found a lime in the fridge, so I cut a slice off and put it in with the peel on. You can add more spices, but if you ask me, those recipe books with the dozen or ingredients and all those references to spice bags, citrus peel, raisins, cardamom, and almonds are unnecessarily intimating. Just boil up the juice with the orange ball and cinnamon stick. Then take whatever booze you like and put some in your glass with the hot concoction. I put in about a third Merlot. This is supposed to be a “mulled wine” so brandy would probably be appropriate, but the important thing is to drink something you like. The advantage to using wine is that if you’re like me and real lightweight with booze–I fall asleep on half a beer–you can sip this slowly and feel a little mellow without having the urge to put lampshades on your head.
The interesting thing (to me) about this “glogg recipe” is its main base of fruit juice but it sounds good enough and I am up for it. Enjoy it and make sure to send a cheer out to Sophia before your first sip.
Posted by Chris on January 16, 2008
I just ran across this great video about making mulled wine from scratch produced by Expert Village Videos. It is broken into its various components from ingredients through serving and all the little details between. The production quality is nice and it is hosted by professional chef, Brandon Sarkis.
Please also see our video on how to make mulled wine using gluhwein mix (bottom of page), which was made in my kitchen one evening in one take. We’ll improve that one later.
Enjoy.
Posted by Chris on December 18, 2007
Courtney of Buffalo Rising describes Christmas markets and gluhwein and mentions Jodlers Gluhwein Mix’s but not where you can actually buy gluhwein mix in the United States, which is exclusively from Gluhwein.Net. She was almost there but not quite.
Here’s a basic glühwein recipe. Feel free to improvise and adapt it to suit your preference. Or take the easy route and purchase a prepared glühwein mix which requires you simply heat the wine, add the seasoning, and serve.
German Glühwein
1 bottle dry red wine · 1/2 cup sugar · 1 lemon, quartered · 2/3 cup water · 1 cinnamon stick, halved · 4 whole cloves
Stick cloves into lemon quarters. Combine water, sugar, cinnamon, and cloved lemon quarters in a saucepan; bring to a boil. Add wine and heat. Do not boil; the alcohol will evaporate out. Strain spices and lemon out. Serve hot in mugs. Be warm and jolly.
Posted by Chris on December 17, 2007
I can smell the spices even through my screen when I read this Glogg recipe from The Coffee Collective. Klaus considers himself a glogg aficionado and this recipe is pretty involved - requiring certain components to be prepared the previous day.
Gløgg a la Klaus
Ingredients:
I highly recommend getting good quality ingredients. I only use nice, organic spices. The wine doesn’t have to be expensive, but I prefer not to buy the cheapest either.
100 g Almonds
150 g Raisins
1 dl Cognac, dark rum or aquavit
1,5 dl Red wine
1,5 dl Water
5 whole Cardamom
10 whole Cloves
2 Cinnamon sticks
2 Star Anise
1 cm3 Fresh Ginger
½ Polynesian/Tahitian Vanilla Pod
1 dl Cane sugar
½ Lemon
1 Orange
7 dl. Red wine
3 dl. Port wine
You need to prepare the extract the day before.
Add the cognac, dark rum or aquavit to the raisins and let it steep in the fridge.
In a small pot mix all the spices, ginger, vanilla and sugar with 1,5 dl. Red wine and the water and put to boil. Add the peel from the lemon and the peel and juice from the orange to the mix. Let it simmer for half an hour with the lid on. Put aside in the refrigerator until the next day.
Next day.
Scold the almonds and remove the skin. Chop them in thin slices.
Sieve the mixture into a larger pot. Add the rest of the red wine, the port wine, the cognac-steeped raisins and the chopped almonds. Heat up to 80 degrees Celcius. Do not let it boil! Taste and add some cane sugar if needed.
Pre-heat some thick glasses, put on a nice record, light all your candles, and serve!
Remember there are only a few days remaining to order your gluhwein mix if you want it to arrive before Christmas.
Posted by Chris on December 12, 2007
This glogg recipe from My Recipes makes about two liters - enough for a pretty nice get-together. Honestly, there’s nothing really unique about this one but it does include vodka so it gets something akin to cool points.
- 2 litres (2000 ml)red wine
- 1 dl (100 ml) vodka
- 1 cinnamon stick
- 10 cloves
- 1 teaspoon ground cardamon
- 2 dl (200 ml) sugar
METHOD:
1. Break the cinnamon stick into pieces and put into a large bowl.
2. Add cloves and cardamon.
3. Pour over vodka.
4. Cover and leave it overnight in a dark place at room temperature.
5. Strain off the spices.
6. Pour vodka, red wine and sugar into a stainless steel pot.
7. Slowly heat the blend to just before boiling.
Serve the “glögg” steaming hot in heatproof mugs.
Enjoy!
Posted by Chris on December 11, 2007
I like small unique details like the grated lemon peels and grated orange peels, which add a really nice natural flavor and aroma to recipes like this one for mulling spices to make mulled wine or cider.
MULLING SPICES
(Yield: 3/4 cup mix)
3/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
~ Combine all ingredients in a small bowl.
~ Place mix in airtight container and give with recipe for Mulled Wine (or Cider). This mix will be enough for three servings of the mulled wine or cider.
~ Recipe: To make mulled wine or cider: Combine 1/4 cup mix with 1 cup red wine (or 1 cup apple cider) and 1/4 cup water. Bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Makes one serving.
Enjoy!
