Originating in Germany, Glühwein is served on ski slopes, in mountain huts and at Christmas markets across Europe.
Serves 4
You’ll need:
1 bottle red wine
rind of 1 orange
rind of 1 lemon
1 cup orange juice
1 cinnamon stick
1 whole star anise
2 cardamom pods
4 cloves
½ cup sugar
Method:
Select a suitable wine from your cellar, nothing too expensive or cheap. I usually go for a mid-range Merlot and Cabernet blend. Mix together all ingredients in a camp kettle or flame-proof pot and bring to a slow simmer over a medium-hot fire. Cover with a lid and simmer over low heat for about 15 minutes, stirring occasionally until the sugar has dissolved. Strain through a sieve into mugs and throw away the rind and spices. Always serve hot.
Photo by Matthys van Lill
