Glühwein (German Hot Spiced Wine)
This holiday favorite comes courtesy of John Borland – of former Beal Air Force Base fame who now resides in the Lone Star State with wife Lynn and kids. Vary the sugar as to your individual taste. John picked this recipe up in Germany. Caution – don’t use GOOD red wine for this recipe – great way to weed the old bottles out of the cellar at year end.
- 1.5 liter Red Wine
- 8 Ounces Brandy
- 1 Orange
- ½ Lemon
- ½ cup Brown Sugar
- ½ cup White Sugar
- 10 Cloves – Whole (or to taste)
- 4 Cinnamon Sticks
- 1/4 t Allspice — Or A Few Whole Allspice Berries
- As Needed Cherry Schnapps — Use Kammer Kierschwasser if possible
Poke the cloves into the orange and slice – also slice the lemon. Simmer wine, brandy, sugar, spices and fruit in a large pot for ½ hour. Don’t boil. Taste and add more sugar if needed. Simmer ½ hour longer and strain solids before serving. Pour 1/2 ounce of Kammer Kirschwasser into a mug, then ladle in approximately 6 ounces of the hot wine mixture. Garnish with a clove studded orange slice if desired.