Gluhwein is especially popular in Europe, where it’s a wintertime staple at ski resorts and outdoor Christmas markets — almost as popular at hot cocoa.
This recipe is based on the gluhwein served in restaurants at the Mount Titlis ski resort in Engelberg, Switzerland. Non-oaky renditions of Zinfandel, Gamay and Pinot Noir are among the wine varieties that work especially well.
- 1 cup water
- 1 bottle (750-ml.) fruit-forward red wine
- 4 tbsp. sugar
- 1 cinnamon stick
- 4 whole cloves
- 2 oranges
- Thoroughly clean surface of oranges.
- Use potato peeler to collect outer rind from one of the oranges.
- Place water, cloves, cinnamon and rind in a small pot.
- Bring water to a slow boil.
- Stir in sugar.
- Reduce heat, and simmer for 2 minutes.
- Add wine to pot and heat, taking care to avoid boiling.
- Slice the second orange into thin wheels.
- Ladle Gluhwein through sieve to collect spices.
- Add one orange wheel to each mug and serve.