Real Recipes From Real Home Cooks ®


Recipe by
Rachel L.
Burke, VA

Having gone to many Christmas Markets in Germany, having Glühwein is a must as you walk around looking at all the stalls.

method Stove Top

Ingredients For glühwein

  • 2 md
  • 2 md
  • 8-10
    whole cloves
  • 5
    cardamom pods - whole
  • 1 1/4 c
    caster or granulated sugar
  • 1 1/4 c
  • 2
    cinnamon sticks
  • 2 bottle
    dry red wine
  • 1/2 c
  • cheesecloth or muslin bag

How To Make glühwein

  • 1
    Peel the zest from the lemons and oranges in wide strips using a vegetable peeler. Avoid as much of the white pith as possible. Juice the lemons and oranges after peeling. Add the lemon and orange peels and the juice to a large saucepan. Ensure the pan is large enough to hold those two bottles of dry red wine. Place the cloves and cardamom in the cheesecloth or small muslim bag and add to the saucepan. You can also add them whole, but will need to scoop them out with a slotted spoon later.
  • 2
    Put the pan on high heat and add the sugar, water and the cinnamon sticks. Bring the entire mixture to a simmer all the while stirring to ensure the sugar is completely dissolved. Reduce the heat to low, stirring occasionally until the mixture has reduced down by about a fourth to a third. About 15-25 minutes pending on your saucepan and stovetop.
  • 3
    Once the mixture has reduced down, add the red wine and brandy, stirring all the while to combine. Bring this mixture to a light simmer. Be careful not to allow it to boil! Remove from the heat and discard the spice bundle before serving.
  • 4
    You can also allow this mixture to cool down completely and using a funnel, pour it back into the wine bottles. There is no need to refrigerate the bottles as the brandy will help preserve it for a few days. If you choose to save the Glühwein for another day, bring the mixture to a light simmer on the stovetop. You can microwave it (but I recommend that you don't). You can also reheat this in a slow cooker on low and serve with a ladle.