Translated to “glow wein,” glühwein is a popular beverage during the Christmas season, and is served at the Christmas markets throughout Germany. Mom and I enjoyed a mug at each of the markets we visited. Each market has their own mug, so if you pay and extra 3 euros deposit, you get to keep the mug! (I came home with 10!)
Usually prepared from red wine, spices such as cinnamon stick, star aniseed, cloves, citrus, almonds, vanilla pod, and sugar are added, I used the following glühwein recipe this past weekend. As it began to heat up, the smell transported me back to the markets in Germany. We each grabbed one of the mugs I brought home, and sat down for a warming drink on a chilly winter’s night.
Glühwein
- 1, 750-ml bottle of dry red wine
- ¼ cup sugar
- ¼ cup raisins
- ¼ cup slivered almonds
- 1 Tbsp anisette liqueur (or 2 star anise)
- 1 cinnamon stick broken in half
- 4 whole cloves
- ¼ tsp packed finely grated lemon peel
- ¼ tsp, packed, finely grated orange peel
- 1 vanilla bean, split lengthwise
Combine wine, sugar, raisins, almonds, anisette/anise seed, cinnamon stick, cloves, lemon peel, and orange peel in a large, heavy saucepan. Scrape in seeds from the vanilla bean, and add the vanilla bean. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 15 minutes to blend flavors. Strain before serving. It can be made 1 day ahead – simply cool, cover and chill until ready to use – then gently bring to a simmer before serving.
Serves: 4
