Gluhwein Mulled Spice Wine Recipes

Steps:

• In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
• Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel 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 clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

Steps:

• Pour the wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add the cinnamon sticks, cloves, lemon juice and sugar, stirring to dissolve the sugar. Float the orange slices on the surface. Warm over medium heat for another 5 minutes, being careful not to let it come to a boil. Remove from the heat and let stand for 1 hour.
• Pour through a colander to remove to oranges and spices. Serve hot, or refrigerate and reheat gently just before serving in mugs.

Steps:

• Place the water and sugar in a small sauce pan and heat till the sugar is dissolved.
• While waiting for the sugar to dissolve, place the rest of the ingredients in a crockpot. Set on high.
• Add the sugar water to the crockpot once it has dissolved. Leave the crockpot on high for 1 hour. (make sure it does not boil).
• After about an hour set it to low for another hour.
• Serve in small warmed mugs (straining out the peel and spices), with optional shot of brandy, kirsch or other liqueur.

Steps:

• Combine all the ingredients in a heavy, appropriately sized pot and simmer slowly, giving the mixture a good stir every few minutes.
• Do not allow to boil - this burns off the alcohol (unless you want a non-alcoholic, mulled drink.)
• Strain and scoop into glasses or mugs when ready.