Gluhwein Recipes & Gluhwein Mix
Wednesday, March 10, 2010
Posted by Chris on October 28, 2008
Just add spices and make mulled wine out of it. According to Frankie Lane, this is the thing to do and we agree 100%.
her ingredients include
hmmm.
Thanks, Frankie.
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 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……
mmmm, whipped topping. :)
Serve with gluhwein, of course.
Posted by Chris on June 20, 2008
This is an interesting recipe from Malaka of The Grand International for candied citrus fruits. It sounds delicious and she recommends serving them in mulled wine which is enough reason for us to like it. 
Another reason for us to like it is that the recipe is about as simple as it gets. Further, we have a lime tree behind the building so one of our ingredients is free, and others are readily available as well - even if we have to borrow the sugar from a neighbor.
Recipe:
4 c water
4 c sugar
8-12 citrus fruits, cut into 1/4 inch slices (such as lemons, oranges, limes)In a large pot, dissolve the sugar and the water together and bring to a boil. Add the citrus fruits and let boil for 15 minutes. Remove the pot from heat, cover, and let sit for 24-30 hours at room temperature. Drain on a wire rack or colander for 6 hours.
Serving suggestions: Drop it into a hot cup of tea, serve it in sangria, mulled wine, drizzle the syrup on cake and use the candied citrus for garnish, cut up the fruits into little pieces and use it in scones, cookies, cakes.
Enjoy! And, let me know if you try it.
Posted by Chris on March 19, 2008
Wow! That’s a lot of honey!
The first thing I noticed about this red wine wassail recipe from I’m in the Mood for Food is that it requires a lot of water. The second thing I noticed is that it requires a LOT OF HONEY! I only noticed the honey second because I read from the top down.
I also really like the blog’s design. Can anyone tell me where it came from?
Here’s the red wine wassail recipe:
2 cups (500 ml) water
1 cup (250 ml) honey
4 whole cloves
3 cinnamon sticks
2 lemons, thinly sliced
1 750-ml bottle red wine (I used a cabernay and I have no idea how much 750 ml is so I dumped in the bottle)Boil the water, honey, cloves, and cinnamon for five minutes. Remove from the heat, add the lemons, and allow to stand for 10 minutes.Add the wine and heat slowly until just below the boiling point. Serve hot. Serves 6.
If you make this one, please let us know how you like it. I am really curious about how this tastes but I don’t have enough honey around to make it. I am not sure anyone has that much honey around. I guess it’s time for a trip to one of the farmers’ markets around here.
Posted by Chris on March 13, 2008
Wow
wow
WoW… taste buds don’t fail me now.
This recipe on Life The Universe and Every in Between was translated from Dutch by Nina and Peter.
Ingredients:
300ml red wine
Zest of one Lemon
Zest of one Orange
4 Star Anise
1 Cinnamon Stick
6 Cloves
220g Caster Sugar
12g Gelatine
900ml Cream
1 Vanilla Bean
Method:
On low heat combine the wine with zests and whole spices (excluding the vanilla bean) with 55 grams of the caster sugar in a saucepan. Stir until the sugar is dissolved then leave for 15mins on low heat to let the flavors infuse. Remove from heat and strain the spices from the mixture setting aside half of the wine mixture (with spices) for a finishing drizzle. Add 5 grams of the gelatine to dissolve in the remaining (strained) wine mixture in saucepan letting it cool down a little before portioning it in to 6-8 small (oiled) ramekins or tea cups. Place in the fridge to set for AT LEAST one hour.
In another saucepan heat the cream, remaining sugar and contents of the vanilla bean together until at a simmer. Remove from heat and dissolve the rest of the gelatine (7g) in the mixture stirring occasionally until the gelatine starts to take form. Then pour the vanilla cream mixture on top of the set wine and refrigerate for AT LEAST 6hours before serving.
Serving:
Ease the edges of the ramekins/tea cups with a knife and then dipping the cup surface in bowl of hot water for 3seconds. This helps to release the contents before placing upside down on a saucer and drizzling with the chilled spiced wine reduction.
Serves six
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 raisinsWash 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 February 4, 2008
Jennifer from collection of words made this delicious dessert with pears and mulling spices. She also took some nice pictures of the finished product.
Here is the recipe but you will have to see Jennifer’s post for the complete instructions:
Recipe:
- peeled bosc pears, leaving the stem intact (one pear per person)
- cranberry juice ( or cranberry cocktail or mix like cran-raspberry - enough to cover the pears. The pears float when in the juice so push them down and if the liquid comes over them in the pot then you’ve got enough)
-1/2 cup orange juice
- mulling spices (or gluhwein syrup mix should do well)
- fresh whole fruit of preference for the sauce (frozen fruit works just as well)
The pears end up so soft you can eat them with a spoon. We love pears around here.
Thanks for sharing, Jennifer.
Posted by Chris on November 22, 2007
I still like Gluhwein better but here’s an easy recipe for mulled cider from Wine-Girl.Net.
2 quarts apple cider
½ cup brown sugar
1 tsp whole cloves
1tsp whole allspice
2 cinnamon sticks
¼ tsp salt
1 dash ground nutmeg
1 ½ oz rum (per mug)1. With cloves and allspice in a large teaball, cook all ingredients in a crockpot on low for 2-8 hours.
2. Stir occasionally/rarely to dissolve sugar.
Alternatively, you can cook in a pan on the stovetop on low heat 20-30 minutes until simmering.
3. Pour your favorite golden rum into each mug, but do not cook with the rum. A cinnamon stick in each mug is also a nice festive touch.
Enjoy!
Hey! That’s my line!
Enjoy!
Posted by Chris on October 14, 2007
This is a great recipe for Swedish ginger cookies, which go great with gluhwein, from http://monyscurry.com/cookies.htm and makes up to 300 cookies so you can used this one for a party.
Swedish Ginger Cookie Recipe
1 cup (2 dl) water
1/2 cup (1 dl) syrup (molasses)
2 tablespoons of ground cinnamon
1 tablespoon of ground cloves
1 tablespoon of ground ginger
1 teaspoon of ground cardamom
1 tablespoon of bicarbonate
10,5 oz (300 gr) butter
2,5 cups (5 dl) sugar
7,5 cups or about 1 lb. (1,5 litres) flour
Instructions
Mix butter, sugar and syrup. Add spices and bicarbonate,
then water and finally part of the flour.
Mix in the rest of the flour.
Let the dough sit over night, wrapped in foil in the fridge.
Using flour, roll the dough as thinly as possible and cut the dough into figures.
Baking
Bake for about 5 minutes at 400-425 degrees F.
Watch it! They burn fast once they start.
You can get about 300 cookies, depending on how
big you make them.
