RECIPE: Make your own gluhwein this festive season

December 12th, 2014

There is something unforgettably festive about the scent of mulled wine in the air. It conjures up a warm, cosy feeling inside and lets you know that, Christmas is here! Whether you’re out enjoying the delights at the local Christmas Markets or you’re snuggled up in front of the roaring log fire in a nearby pub while sheltering from the wintery elements outside, mulled wine is there for you when you need it. It is like a friend who’s there to give you a hug, a chum that says all the right things at the right times to put a smile on your face. We want to embrace that friend, not push them away, so gluhwein it is!

You see, the thing with gluhwein is that it is easy to make when you are at home or at a friend’s house. It can be enjoyed at any time too- perhaps you fancy it while you’re seeing in 2015? Cottage holidays Cornwall provide are also good for that too, providing a pretty impressive combination. Why not try both? But first, let us give you a guide to making mulled wine for your own home pleasure, and please do let us know how you get on.

We’ve made the recipe a ‘party-sized’ one, in case you want to share!

Makes up to 12 servings

2 unwaxed oranges
1 lemon, peel only
150g caster sugar
5 cloves, plus extra for garnish
5 cardamom pods, bruised
1 cinnamon stick
A pinch of freshly grated nutmeg
2 bottles of fruity, unoaked red wine
150ml ginger wine

1. Peel and juice 1 orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.
2. Meanwhile, if you’re serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish.
3. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve with the orange segments as a garnish. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for use at a later date.