One of my favorite memories of the famous German Christmas markets is the mulled wine stands. Whenever I got too cold, I would just sidle
up to the closest stand and order some glühwein served in a plastic cup. After a few sips of this hot
brew of spices, sugar, citrus, wine, and booze, I’d be revitalized
enough to push on through the cold weather. This sweet-smelling punch
recipe is great for fireside sipping and can be kept warm in a slow
cooker to serve at your next holiday party.
Ingredients
- 5 pcs of cloves
- 2 sticks of cinnamon
- 3 table spoon of sugar
- 200 ml water
- 500 ml of red wine
- 100 ml of brandy
Instructions
- Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan.
- Place some cloves in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan.
- Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.
- Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and remove and discard the spice bundle before serving.