This is a German version of mulled wine.

When I was 18 and stationed in Heidelberg, Germany I encountered a cold that was strange to someone from southern California. Fortunately I found glühwein. It was a joy to walk into a warm bar and order this tasty mulled wine, bursting with spicy flavors. Here is one of my favorite versions.

Ingredients

• 4 quarts dry red wine (zinfandel, merlot, burgundy, etc.)
• 1 pint brandy
• 1 cup sugar
• 6 cinnamon sticks
• 12 cloves, whole
• 1/8 tsp allspice
• 1/8 tsp mace
• 2 oranges, sliced
• 1 lemon, sliced

Directions

1. Pour the wine into a large pot and begin heating over low heat.
2. As it begins to warm, add sugar and spices. Stir until sugar is dissolved.
3. Add the brandy.
4. Heat thoroughly, but do not allow to boil!
5. Add the lemon and orange.
6. Steep for about 1 hour over low heat.
7. You may add more sugar during this time if desired, stirring well so it disolves.
8. Serve hot and garnish with orange slices. A stick cinnamon could also be used.

See also: Mulled Wine

Note: This recipe serves 12-15.

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Allspice, Whole, Bulk, 1 pound
Allspice is a highly aromatic dried berry named because its flavor resembles a combination of cloves, cinnamon, and nutmeg. The whole berry is commonly used in pickling, meat broths and gravies.