RECIPE: REC: Hot Cinnamon Wine. This was just posted on a France site. Sorry, haven't tried it but how can

RECIPE:
M

Marg CDN

Well-known member
you go wrong? It's from the Alsace region...as you can tell by the wines suggested.

Hot cinnamon wine

Boil ¼ part water with a slice of lemon and lemon zest, two cinnamon sticks, 4 tablespoons of sugar, 2 star anises and 1 clove. Reduce to a syrup.

Remove from heat and add ¾ part wine (Gerwürztraminer, Sylvaner, Edelzwiecker), orange slices, and one lemon slice.

Cover with a cloth and set for 15 minutes.

 
Yum!

Marg, this is called Glühwein in Austria. It's usually a red, but white is commonly used. I've been doing a white similar to this one for Christmas for several years. And I can attest, it is absolutely sensational!!! A nice Gewürz or Riesling is my vote!

 
Yes, it's called Gluhwein by every bumbling lush on ski slopes around the world, I think. I've

never had it with white so am glad you can recommend it.

Tonight's the night!!

 
Since we're on it and the weather is right...REC: Mulled Wine...red

This is H's recipe, honed over many, many, many trials. He does vary the number of allspice and the amount of water, in this case, halving the number of allspice and doubling the amount of water. It all works well and it just depends on how you like it.

Mulled Wine

1 bottle reasonable red wine 750 ml.
4 oz brandy
Optional to sweeten a little bit (3 to 6 oz triple sec or Grand Marnier or other orange- based liqueur)
1 C water
1 whole orange – washed and thinly sliced
4 whole cloves
4 whole allspice
(according to your personal taste) approximately 4 to 6 inches of cinnamon stick

Mix all together – bring to a simmer – take off heat when at simmer – let stand at least 5 minutes

All the above ingredients can be varied according to the kind of red wine used and the taste preferences of the mixer. More of anything can always be added once the wine has steeped.

Make lots, because it usually goes quickly on a cold evening.

Great for ‘serve yourself’ parties

 
A drink in advance??!! Well, certainly we do make it using whopping bottles of wine

and mulling it around for a few hours. Is that the kind of advance you're wondering about? YOu would just want it to be covered so you don't lose more of that wonderful alcohol, and watch that the spices don't start to overtake.

In any case, this is a personal thing and the final flavours would always be a work in progress.

 
We have a warming element on our cooktop. That works well. Or you can use a sturdy fondu pot that

has no odour left in it, and a low flame. That's ideal for making it available to others that you don't want hanging over your stove.

A crockpot would have lots of leftover flavours hanging around in it, wouldn't it? (I don't own one)

 
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