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Gluhwein,
a mulled wine recipe from Cologne - recipe courtesy of Grant Hawthorne, Head
Chef, The Plough Wavendon |
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Please note: The wine must not boil. it should be
brought up to temperature no higher than 68c - alcohol
tends to burn off at 70c. When made a day in advance,
the flavours are allowed to deepen and become more
pronounced. The following recipe will cater for 40
smallish glasses of wine. |
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Ingredients |
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6L Red wine |
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1L Orange Juice |
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750ml Bottle brandy |
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4no Orange (remove skin; pith and then chop up coarsely) |
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400g Demerara sugar |
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6no Bay Leaves |
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10no Cloves |
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2no Cinnamon Sticks |
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(Reduce proportionately for smaller measures) |
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Method |
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Peel the orange and remove the pith and reserve
to one side in a mixing bowl. Sprinkle the sugar
liberally over the diced orange and cover with
the brandy. Leave to marinade overnight (around
12 hours). |
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In a saucepan/ small pot:
Pour in the red wine and add the macerated
brandied orange mixture. Add the cloves,
cinnamon and bay leaves together with the orange
juice. Add to the red wine. Bring up to
temperature stirring until the sugar dissolves.
Allow to cool naturally and leave to infuse for
a maximum of 6 hours. Strain all the bits out
and refrigerate overnight. |
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Reheat when required and be careful not to
exceed the 68c - a digital thermometer will be
quite handy! |
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