Besondere Veränderung von Gluhwein
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Serves:
4
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Yield:
4 servings
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Ready in:
20 mins
(5 mins
Prep
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15 mins
Cook)
The old German classic Christmas and winter warmer. Boozy, spicy and indulgent. Similar to the British mulled wine. Great at a Christmas dinner party or for Bonfire Night as a winter warmer.
Ingredients
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1 bottle of red wine
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2 -3 shot of liquor (amaretto, rum or brandy are the most christmasy)
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1 orange
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1 apple, cubed
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1 lemon rind (grated)
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1 cinnamon stick
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3 tablespoons soft brown sugar
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nutmeg
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1/2 tablespoon whole cloves
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3 bay leaves
Preparation method
- In a largish pan add the brown sugar and heat over high heat until it starts to bubble
- Add the liquor and flambé the sugar until the flames start to die down, if you want it more boozy put a lid on the pan to stop the flames before the liquor has burnt out.
- As soon flames have died, add the wine and turn the heat right down.
- Take the orange and halve it, in the outside of the orange stick the cloves in and place into the pan
- Add the cubed apple, cinnamon, grated lemon rind, a little grating of nutmeg and the bay leaves and leave to simmer for about 10 mins on a low heat (you don't want to get rid of the alcohol).
- Remove the cinnamon, bay leaves and orange, and either pour the wine into a bottle for later (can be reheated in 5 mins) or serve in mugs straight away.
Cook's note
This also can be used as a cooking marinade for baked ham which is delicious served with roast winter veg! Just add the ham joint into a large oven suitable pan with the gluhwein mix (including the whole spices and fruit) and put in a preheated oven at gas mark 5 for 20-30 mins per lb. When ham is cooked take out of pan and leave to rest. Whilst ham is resting, reduce the gluhwein by adding a little more brown sugar and heating on high heat until you get a rich sauce. Spoon the sauce over the ham and serve with winter veg!!!