About this recipe: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.
2 -3 shot of liquor (amaretto, rum or brandy are the most christmasy)
1 apple, cubed
1 lemon rind (grated)
1 cinnamon stick
3 tablespoons soft brown sugar
1/2 tablespoon whole cloves
3 bay leaves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:15min › Ready in:20min
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.
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!!!