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wine-in-black_gluehwein-rezeptIn winter at Treetops one of our favourite activities is making and drinking Glühwein, the famous mulled wine from Germany. Our German rellies make it all during the freezing Christmas season and when out and about at Christmas markets in the little towns they just grab some in a festive mug from the market stalls and get warm in a flash.
Wye River and the Great Ocean Road is still chilly but a few sips of your own Glühwein in front of the wood fire will bring a glow to anyone’s cheeks.
Here’s our very own recipe handed down from not, grandma, but grandpa, as it’s often the men that make it (watch out, they usually add far too much brandy!)

• 2 large lemons (peeled and juiced)
• 2 large oranges (peeled and juiced)
• 1 orange not peeled sliced into 5 slices
• 5 whole cloves / 2 whole star anise
• 5 green cardamom pods
• 1 1/4 cups granulated sugar
• 3 (3-inch) cinnamon sticks (extra cinnamon sticks for each glass later)
• 2 bottles dry red wine, such as Cabernet Sauvignon or Shiraz (medium quality and price)
• 1/2 cup brandy

gluhweinCarefully remove the skin from the lemons and oranges in pieces and pop into a large pot. Add the juice of the lemons and oranges to the pot. Add orange slices. Add cloves, star anise and cardamom.

Add the sugar, and cinnamon sticks, the red wine and brandy, stir to combine, and bring just to a simmer. Don’t let it boil. Simmer for about 15 mins. Remove all the floating spices with a slotted spoon or small sieve, remove from the heat. Pop a cinnamon stick into each glass and enjoy – PROSIT or SKOL!

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