| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Beverages, German, Alcohol |
4 |
Servings |
INGREDIENTS
| 60 |
g |
Sugar |
| 1/2 |
|
Cinnamon stick |
| 4 |
|
Cloves |
|
|
Peel of 1/2 lemon |
| 1/8 |
l |
Water |
| 1 |
l |
Red wine |
|
|
Juice of 1/2 – 1 lemon |
INSTRUCTIONS
Put cinnamon, cloves and lemon peel in a paper tea filter; tie it shut with
a piece of white yarn. Together with the water and the sugar, bring it to a
boil in a pot, let sit for 20 minutes. Take out the tea filter, add the red
wine and heat. The art is to heat the wine up as close to its boiling
temperature without ever getting it to boil (the most important thing about
making gluehwein is that the wine must NEVER boil). Finally, add lemon
juice to taste.
Possible variations: ~ leave away the lemon juice or use orange juice
instead ~ leave away the lemon peel ~ instead of boiling the tea filter,
put it directly into the wine, heat,
and let soak for 30 - 45 minutes (you don't need the water this way); if
you chop up the ingredients before putting them in the filter, you get a
more intensive flavor ~ add a few drops of vanilla ~ add a little
cardamom and/or ginger ~ vary the quantities of cinnamon, cloves and sugar
~ to get the possibly most famous type of gluehwein, the Nuernberger
Christkindlesmarkt-Gluehwein, use blueberry wine instead of red wine
Typed for you by Volkhart Baumgaertner
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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