Gluhwein

ernstn

ernstn

Expert Member
Joined
Jul 29, 2003
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De Kelders, Gansbaai
I have just returned from Joburg, and the only thing I got there was the flu. So tonight, with the cold, rainy weather in De Kelders, I decided that gluhwein was the best thing fo the flu and the cold.

After a bit of research on the Inet, I decided that the recipe at http://www.germany.info/relaunch/culture/life/gluehwein.html sounded like the real thing.

Off to the local Supermarket I went and bought all the ingredients and started boiling! After a few mods to the recipe, such as adding a few tots of brandy, and having my first two glasses I can honestly say that it cured both the flu and the cold, which now proved to be mere figments of my imagination and hopefully also the headache tomorrow.......

Only thing I will change extra(brandy was a good idea) is to add some honey as well!

Good night and schleep well!

I
 
Good stuff. :)

I usually make mine in a slow cooker set to low - that way you dont have to worry about it boiling away the alcohol. :)
 
You get small packs with the spice mix already done. They are tricky to find though. Add wine and lots of sugar. Usually some tea is added too but I don't think that a requirement.

Its not supposed to contain brandy afaik.
 
A couple (well, 20) friends and I had a Gluhwein & BlackForest Cake night the other night! It was gooood! Especially given the fact that we had plenty (no really, a lot) of Gluhwein. :D
 
Arg.... :( Damn, I only see that it's a 2 year old thread being revived AFTER I posted :p There's a lot of these lately...
 
http://gluhwein.net/blog/2007/11/26/plain-ol-gluhwein-recipe/
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.
Click to expand...
 
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