Mulled wine

03 Mar

Every time I think of mulled wine it instantly brings me back to that first year living in Germany.  My first day of school was a field trip to a local market where I got to sample many sweets and even got to bring a few home.  Mom also got to have her first sip of Gluhwein….which I believe in the coming months/years we drank enough to supply a whole village.

Gluhwein is probably exactly the same thing as mulled wine but I can’t say for sure as I was a bit too young to consume it then and have created a recipe that I know as mulled wine but the taste is quite similar to what I remember.

Mulled Wine

1 bottle red wine (whatever you were going to drink next is fine…unless you’ve got expensive tastes…then save that one for later and go pick up a decent bottle of pinot noir or merlot)

1 large orange
6 cloves
1 cinnamon stick
1/4cup (60ml) brandy
1/2cup sugar (100gms)

Get 6 good size pieces of orange rind off the orange by using the tip of your knife to just cut the skin into 6 equal sections and pulling them off in strips.  Juice the meat of the orange and set aside.  Remove all of the white part (pith) from the orange skin and pierce with a clove.

Put the wine, brandy, sugar, and orange juice in a pot over medium heat, stirring until the sugar is completely combined.  Add the orange peel and cinnamon stick, lower the heat to low and allow the mixture to simmer for 30 minutes.

Strain out all the chunks, fill up a mug and enjoy.  To save for later simply allow the mixture to cool to room temperature, put in a container with a lid and refrigerate.  You can keep it this way for up to a week.  Simply fill a mug and pop it in the microwave for about 2 minutes and enjoy!

Happy mulled wine day!


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