Food Friday: Gluhwein

We were first introduced to glühwein while at Fritzl's for dinner with friends. It's essentially a German mulled wine.

I'm sure every family has their own version - here's what we now make at home.

Glühwein 

Original recipe here

• 2 medium lemons
• 2 medium oranges
• 10 whole cloves
• 5 cardamom pods
• 1 1/4 c granulated sugar
• 1 1/4 c water
• 2 (3") cinnamon sticks
• 2 (750 ml) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau
• 1/2 c brandy

Use a vegetable peeler to 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 the cloves and cardamom 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.

We kept our glühwein warm all day in the crockpot and enjoyed a steaming mug-full as we snuggled on the sofa watching holiday films.