German
GLÜHWEIN Recipe: David Holle Yield: 4 litres Prep Time: 30 mins Cook Time: 30 mins Difficulty: Medium
Ingredients:
· 5 bottles red wine (fruity Shiraz or Cabernet) · 5 oranges (ripe and sweet) · 1 apple, thinly sliced · 15 cl brown Rum (Jamaican) – Note: Do not use Bundaberg!! · 1 whole vanilla bean · 5 tsp cinnamon powder · 10 whole cloves · 2 whole star anise · 3 dried pimento berries · 5 cardamom seeds · 60g brown sugar
Method: 1. Heat the red wine (important: the wine must not boil), add rum, orange juice (pressed from oranges) and very thinly sliced apple. 2. Crush all other spices, then add them, along with sugar into the wine mix. Stir until sugar is dissolved. You may like to add whole cinnamon sticks, which you may take out a bit earlier if desired. This way you are able to control the cinnamon intensity a bit better, you may like to filter the spices out before serving.
"Glühwein roughly translates as "glowing-wine", whether from the temperature the wine is heated to, or the feeling you gain from drinking it, nobody quite knows."
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