Glühwein

This classic goes by many names. In Swedish, it’s glögg — the pronunciation sounds like “glug.” The German name glühwein directly translates to “glow wine.” (Need we say more?) Perfect for apres-ski!

By | November 01, 2017

Ingredients

  • 1 orange, juice and peel
  • 1 lemon, juice and peel
  • 3 cardamom pods
  • 2 3-inch cinnamon sticks
  • 10 whole cloves
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 1 bottle of red wine, preferably cabernet sauvignon or Beaujolais Nouveau
  • 1/4 cup brandy

Preparation

Using a peeler, remove zest from the orange and lemon in large strips. Juice the orange and lemon. Combine the juice and peels in a large pot.

Wrap cardamom pods and cloves in cheesecloth or place in a tea ball and add to pot. Add water, sugar, and cinnamon. 

Bring the mixture to a simmer over high heat, then lower heat and simmer until reduced by one-third, about 20 minutes.

Add wine and brandy to the pot and return the liquid to a simmer. Be careful not to let it boil.

Remove from heat and remove spice sachet. Serve hot.

Ingredients

  • 1 orange, juice and peel
  • 1 lemon, juice and peel
  • 3 cardamom pods
  • 2 3-inch cinnamon sticks
  • 10 whole cloves
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 1 bottle of red wine, preferably cabernet sauvignon or Beaujolais Nouveau
  • 1/4 cup brandy
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