Regular Taste And Syrups
Glühwein
In traditional glühwein, cinnamon and cloves are the usual spices but you don’t have to stay true to this recipe. I’ve also used bay leaves, cardamom pods, vanilla beans, and even added lemons to delicious success.
Ingreadient
- 2 (750 ml) bottles dry red wine
- 1 cup packed brown sugar
- 1/2 cup brandy
- 2 (3-inch) cinnamon sticks
- 2 star anise
- 2 oranges
- 10 cloves
Direction
- In a medium saucepan over medium heat, combine the wine, sugar, brandy, cinnamon, and star anise.
- Stir until the sugar is dissolved.
- Using a knife or vegetable peeler, peel thin long strips from the oranges and reserve the peels.
- Slice each orange in half crosswise and squeeze the juice into the saucepan.
- Push the cloves into the remaining orange rinds and add the rinds and peels to the saucepan.
- Adjust the heat so that the wine stays at a bare simmer. It should be hot and steaming, but never boiling.
- Continue warming the wine, stirring occasionally, for about 30 minutes to let the flavors mingle.
- Remove the orange rinds, cinnamon, and star anise before serving. Serve warm.
