CHICAGO (WBBM NEWSRADIO) -- Hey Chicago, the weather is getting coolers and we are less than a week away from Thanksgiving and Black Friday shopping, so whether you're out and about or cozy at home, why not warm up with some German Glühwein, otherwise known as mulled wine?
Now there are different regional variations of mulled wine, and just like your grandmother's cooking, the recipe itself is always more of a guideline than a rulebook.
This recipe I am sharing with you is for German Glühwein, which literally translates to glow-wine, because of how you feel after you’ve been drinking some in a mug while outside in the winter -- think Chicago in December walking around the Chicago Christkindlmarket when you can't feel your hands and toes, but after a little bit of this, your face gets a nice glow!
Additionally, us Germans - I can say this because I am German - like to keep recipes pretty basic, including glüwein. Other people like to experiment with different ingredients like vanilla or ginger or maybe even something else - so you decide. Make it your own!
Making glühwein is pretty simple. Just be sure not to let the wine boil, otherwise you will lose all the alcohol content. And in terms of what wine to use, you can use any dry red wine - and you don't have to use an expensive bottle. Remember, Germans keep things simple!
For this German Glühwein recipe you will need one bottle of red wine, an orange, water, sugar, cloves, and star anise. If you want to kick it up a notch before serving, you can add some rum, too!
So, who's ready to mix things up?
German Glühwein Recipe: Serves 4 to 6
Ingredients
• 1 (750-milliliter) bottle of red wine
• 1/2 orange
• 3/4 cup of water
• 1/4 cup of sugar
• 20 whole cloves
• 2 cinnamon sticks
• 2 whole star anise
• rum for serving (optional)
Directions
Step 1. Using a vegetable peeler, remove the zest from the orange in wide strips. Be sure to avoid the white pith. Set aside. Juice the orange and set the juice aside.
Step 2. In a large saucepan, combine the water and sugar and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.
Step 3. Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes, but up to a few hours. Keep an eye out so that it doesn't reach a full simmer.
Step 4. Strain and serve in small mugs. Garnish with orange peel and star anise, if you choose. Note: You can also add a shot of rum.
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