hot wine recipe
homemade mulled wine
Christmas Spiced Mulled Wine Preparation time45 min Number of people: 4
- 75 cl of red wine.
- 4 cardamom pods.
- 6 cloves.
- 2 anise stars.
- 2 cinnamon sticks.
- 10 g of grated nutmeg.
- 80 g of brown sugar.
- 1 orange.
- 1 lemon.
- Cooking pot.
- Large jar.
Glühwein is a traditional Christmas wine from the cold areas of northern Europe, such as Germany, Poland or Denmark. It is a cooking of wine with spices, with which the broth obtains a great variety of aromas and sweet flavors thanks to the herbal ingredients.
In northern countries, especially in Germany, it is common to find street stalls scattered around the famous Christmas fairs, where this type of red wine with cinnamon and cloves is sold. In this sense, the recipe for Sweet Christmas Wine is very versatile and, in each place, it is prepared in a different way, using the simplest spices and fruits to buy in each city.
For example, in the Alsace area, where French was traditionally spoken, this mixture of wine and spices is called “Vin Chaud”, and it is also prepared with white wines from the area such as Pinot Gris, Sylvaner or Riesling, which tend to absorb better. the flavors and aromas of this preparation.
These spiced wines have a very long history, since the first texts that collect their preparation date back to the times of the Roman Empire. At that time, spices were used as a way to prevent the oxidation of wine and improve its conservation. Already in the Middle Ages, mulled wine recipes began to be specialized, adding cloves, cinnamon and honey, as well as heating the whole so that the oils of the ingredients could be released and integrated into the mixture.
If you wonder how to make mulled wine, don’t worry, it’s very simple. To begin, all the spices must be placed, along with the orange and lemon peels, as well as all the sugar in a pot or container to heat. When the spices and skins begin to release their oils and the sugar caramelizes, add a splash of wine. At this point, you don’t have to add all the wine, just enough so that the sugar doesn’t burn and stick.
Once the sugar is dissolved, pour the rest of the wine and cook over low heat for thirty minutes. Do not let it boil and check the sugar, add more if it is too bitter. After half an hour, remove from the heat and let it rest.
Before presenting the wine, strain the entire contents of the pot and reserve it in a bottle, where you can store it for longer. On the other hand, for those who cannot drink alcohol, this recipe can be made with must, although when doing so, no sugar should be added.