Glühwein (Mulled Wine)
Easy German Glühwein mulled wine to be served over the festive period.
or to taste
Fruits of choice
Over the stovetop:
Heat water and sugar in a saucepan on medium heat. Let it boil and make sure that the sugar is dissolved in the water.
Add the spices that you're using and any fruits if using.
Simmer for a few minutes then reduce the heat. Add the wine, and leave it for a few minutes on low heat. Let the wine steam, and never boil!
Add fruit juice and rum or brandy if using then strain if necessary, serve warm.
In the slow cooker:
Add water and sugar to the Crockpot. Stir with a wooden spoon to dissolve the sugar, then add the spices and the fruits that you're using.
Cover with the lid, and switch on the slow cooker on high for 30 minutes.
Add the red wine, and let it heat until it starts simmering.
Change the setting to "keep warm" and let the flavours settle for around 30 minutes.Strain the wine or not before serving.
In the Instant Pot:
On the Instant Pot, press on the SAUTE option on medium and add water and sugar. Let the sugar dissolve, then add the spices and the fruits.
Cook the spices and the fruits in the syrup for a few minutes.
Add the red wine, cover with a lid and let the wine steam on low saute (make sure that it does not boil). Let it steam for a few minutes, and it's ready!
Keep the setting on KEEP WARM as you entertain your guests, or if you made your wine too early. This will keep your wine warm and nice for whenever you're ready to serve.
Fruits also add a great sweet flavour and aroma to the wine, you could add cranberries, clementines, oranges and apples. I also like to add a little bit of orange juice and zest.
To enhance the flavour, you can
add a shot of rum or brandy
at the end.
Red or white wine can be used
to make mulled wine, but red wine is much more popular. I like to use an inexpensive extra dry red wine and double the batch.To
To double the recipe
, just double the amount of wine, fruit, sugar, and water. But keep the amount of the spices the same.
I recommend using whole spices
, as they're easier to strain. But if there's a spice that you have ground already and would like to use it then that's totally fine.
Use any type of red wine to make this
, but I usually go for merlot.