Clementine Glühwein – mulled wine
Merry Christmas everyone!!! I hope you have been nice so you’re on Santa’s good list, and that you¡re enjoying the festivities and all the food involved (and yet to come!).
A simple truth: I could not be an honourable resident in Germany if I didn’t worship Glühwein. It is such an institution that by now has travelled countries and established itself everywhere, proven by the fact that you can have a nice hot cup of Glühwein in many bars and restaurants in Mallorca. And before you say it, NO, Mallorca is not the 17th Bundesland (the Germans would wish so…). The reason is the same as the one behind the fact that here in Germany, we get Swedish glögg in some of the Christmas markets.
I will agree to the fact that you don’t have to love Glühwein from the minute you first taste it, as it can be an acquired taste. But living in Germany it is almost as if you don’t have a choice, or at the very least you have to become a fan of one of their other popular hot – alcoholic or non – drinks during the harsh winters. So take your pick, I’ve already made my choice! And since I have, I have of course developed my very own recipe which I will today share with you, as we approach the last Advent. There are as many variations of the Glühwein as you can possibly imagine, and this is the one I like to make at home.
- 1l red wine
- 250 ml water
- 4 tbsp brown sugar
- 6 clementines
- 2 cinnamon sticks
- 2 anise stars
- In a pot, put the water, brown sugar, cinnamon sticks and anise stars and bring to a boil. The goal is for the sugar to dissolve.
- Wash the clementines and slice in half. Squeeze some of the juice into the pot and then throw them in too. Stir and simmer for 5-10 minutes. If you boil it for so long, the alcohol will eventually evaporate.
- Add the red wine and simmer for another 10 minutes. Serve hot!
- The basic recipe has wine, water and brown sugar. Everything else is optional, so put your brain to work and you can come up with your very own recipe!