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 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 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 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!
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 Ela on February 25, 2008
It’s still winter in many parts of the world and what better way to deal with the cold air and short days than a hot drink that will warm your body and please your soul?
This time we are extending our map and taking a trip to Japan with Tomonori Takenouchi through an article from Yomiuri Shimbun, one of the Japan’s most internationally distributed newspapers. He does a great job of showing us how multicultural this piece of Asia is. The amazing variety of places and hot drinks offered would melt anyone’s heart and make winter the favored season.
Starting with Japanese traditions, hot sake and hot shochu (Japanese grain alcohol), and continuing with an atypical serving of a beer, hot beer, and hot cocktails like hot buttered rum the author of the article ends with our favorite one: gluhwein or mulled wine. A special blend, just ready to be served is available for gluhwein lovers in Tokyo at Vom Fass shop.
We appreciate the information about the origins of the drinks, serving suggestions, names of the places, and prices.
In the honor of the traditional Japanese drink Sake World is a nice site where you can get more educated about the sake drink and the history and culture associated.
And if you want to try a special warm drink CocktailTimes.com offers an original suggestion.
Hot Yuzu Bath
Ingredients:
- 2 oz. Hot Shoshu (Japanese grain alcohol)
- 1/4 oz Yuzu Juice
- 1/4 oz Orange flavored liqueur
- Garnish: Orange wheel
Pour hot shochu, yuzu juice and orange flavored liqueur into a Japanese tokkuri cup. Drop orange wheel and serve while hot. (Cocktail created by Yuri Kato, Author of Japanese Cocktails).
Get warm and enjoy the winter wherever you are.
Posted by Chris on January 22, 2008
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 November 26, 2007
Every mug of gluhwein is special in its very own way but this gluhwein recipe is very simple - about as basic as it gets. It is good to know you can make it with minimal ingredients, though, which is why I post gluhwein recipes as simple as this one. The most simple way to make gluhwein is always going to be with gluhwein mix, though.
3/4 cup water
3/4 cup sugar
2 cinnamon sticks
10-20 whole cloves
1 orange
1 lemon
1 bottle red wine (We use Red Rose)
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer. Cut the orange and lemon in half, and squeeze the juice into the simmering water. Put the covers in a metal tea ball and place it and the citrus peels 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 the cinnimon, the tea ball and the citrus halves. Serve hot in mugs or glasses that have been preheated in warm water. NOTE: Cold glasses will break.
Enjoy!
Posted by Chris on November 23, 2007
Off the top of my head I want to say that there is nothing special about this gluhwein recipe from Homesteading Recipes but the fact of that matter is that, from the bottom of my heart, all gluhwein recipes are special. In fact, this one includes the option of raisins. Raisins don’t do much for me but my wife loves them so I might have to try them.
Gluhwein (Hot Spiced Wine)
1 Bottle Red Wine (Preferrably German)
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It’s Good Rum)
Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.
Enjoy!
