Glüwein is a red wine drink, served traditionally around Christmas in countries that enjoy a winter climate over this period. Using mulling spices, sugar and citrus fruits I have used Cabernet Sauvignon to make my mulled wine.
Last week Dave and I celebrated our 13th wedding anniversary. We got married in 2002 on the beach in Gordons Bay. It was an amazing evening, shared with friends and family. For our first anniversary we went on our honeymoon. This was our wedding gift from my parents, and marked the beginning of our overseas travels. We started our holiday in Zurich, staying at a stunning hotel close to the train station. Our arrival at the train station was very early in the morning and we noticed people sitting around drinking beer before they caught their train to work! We chose to have some coffee, and then checked into our room for a shower and lie in. The day was spent walking around and familiarizing ourselves with the new and old city, made dinner reservations and played tourist. It was the 15th of December and winter was very evident in Switzerland. As the sun set and darkness set in, we stumbled across a Christmas market. There were lots of trinkets and food items for sale, but what really grabbed our attention was the glüwein. We bought 2 disposable cups and sipped the hot, spicy mulled wine while walking back to the hotel to change for our evening meal. Each night in Zurich we made this our stop along the way to where we were having supper. It took me 12 years to make glüwein at home and I am not sure why I waited so long. I used a bottle of the Weltevrede Chocmint I had been given. This cabernet sauvignon’s hint of chocolate and mint worked really well with the spices. The most challenging aspect of this recipe was actually taking the photographs. I love light and so we have large windows all over our house. I created a temporary studio in our passage and the photographs here are the best I could get!
- 750 mls red wine
- 15 mls fructose
- 1 orange, thickly sliced
- 5 cloves
- 1 cinnamon quill
- 2 star anise
- Place the red wine and sugar into a heavy bottomed sauce pan
- Place the cloves into one end off the orange
- Place all the orange pieces into the wine
- Rub the cinnamon between your palms
- Place into the wine with the star anise
- Bring to a simmer over a medium temperature
- Leave to simmer for 30 minutes
- Strain and serve while still warm
What I blogged December 21:
- one year ago – Liebster Award IV
- three years ago – Edible Flowers
I am on leave until the 11th of January and I will reply to comments on my posts when I can during the holidays. I wish all of you a very blessed festive season. May 2016 hold all your dreams.