Glühwein

18 December 2023

1 Hour 35 Minutes

super easy

2-3 cups

Robust and fruity Cabernet Sauvignon, paired with tangy orange, sweet apple, and the warmth of cinnamon and star anise, all in a cup of warm Gluhwein—perfect for a Christmas drink!

When I was staying in France, I used to go to the nearby Christmas market a lot, and I just couldn’t get enough of the Glühwein from a little shop there. They also sold these amazing Belgian waffles with homemade apricot jam and whipped cream, and having them together in the cold wintery weather was absolute HEAVEN! This recipe really closely resembled the Glühwein from the little shop – so here’s to hoping you fall just as in love with it as I did too.

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Ingredients:

Adjust Servings

	750 ml Cabernet Sauvignon
	300ml Water
	1/2 Orange
	1/2 Apple
	150g Fine White Sugar/Castor Sugar
	1stick Cinnamon

Nutritional Information

240 kcal Calories

0 g Total Fat

5 mg Sodium

0.5 g Dietary Fiber

0.5 g Protein

8 mg Vitamin C

0 mg Cholestrol

35 g Carbohydrates

32 g Sugar

20 IU Vitamin A

0.8 mg Iron

Directions

1.

Prepare the Fruits

Cut half of an orange into thin slices. Core half of an apple and slice it thinly. Set them aside for later use.

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2.

Combine the Ingredients

In a pot, add the Cabernet Sauvignon, water, orange slices, apple slices, sugar, cinnamon stick, and star anise. Use a ladle to mix everything well.

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3.

Simmer the Glühwein

Place the pot over low heat and let it simmer for 1 hour and 30 minutes. Stir occasionally to prevent the sugar from sticking to the bottom and to ensure the flavors are well blended.

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4.

Serve and Enjoy

Once the Glühwein has finished simmering, ladle it into cups. For a festive touch, add a piece of apple or orange to each cup before serving. Enjoy warm!

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Notes

TIPS & TRICKS: Cooking - Okay, you will probably see me repeating this a lot throughout this recipe post and I don’t mean to be an old grandma but it is really important to make sure that the Glühwein does not reach boiling point at any point during cooking or during the reheating. If the Glühwein reaches boiling point, all of the alcohol will evaporate and all of our efforts in making this delicious Glühwein will be lost. Leftover into something new? - If you have leftover Glühwein and you don’t really want to drink it all, I’ll show you how to turn that leftover Glühwein into a classic dessert called Stoofpeertjes. (Hint: you would need 550 ml of Glühwein)

STORAGE: Strain the Gluhwein using a strainer in an airtight glass container and discard the fruits. Store the remaining Glühwein in the refrigerator for a maximum of two days. When you’re ready to consume it, heat it up in a pot over low heat until it’s hot but not boiling. It’s crucial to ensure the Glühwein doesn’t reach boiling point to prevent the alcohol from evaporating. Serve and enjoy!