This has been our first cold week of the season. So this weekend, we were inspired to make glühwein (”glowing wine”), a German-style mulled wine. If you’ve never tried it before, think “hot grape cider” and you’re pretty close.

This is the first batch I’ve made in quite some time, and I had lost my old favorite recipe. This batch didn’t turn out badly, though.Here was my effort:

  • 1L red wine
  • 1 cup orange juice
  • 1/4 cup kirsch
  • 2 Tbs mulling spices
  • 2 Tbs honey
  • 6 Tbs sugar

I used a Little Penguin shiraz. The exact variety of wine is mostly unimportant; I’ve used various shiraz, beaujolais and pinot before to equally good effect. After the addition of the sugar and spices, the wine is basically unrecognizable, so I generally just pick up the best $6 or $7 bottles I can find on that particular day.

This time I used a store bought mix of mulling spices. If you have whole cinnamon, nutmeg and cloves around there’s no sense purchasing the mix. Whole cinnamon gets too old before I use it up, though, so I was happy to pick up the mix. Also, this batch was a bit sweet for my tastes. Next time I think I’ll back off a couple tablespoons of sugar or just skip the honey. You can also substitute water for OJ if desired, and maybe use a bit of orange zest. I prefer it with the OJ, though. The brandy isn’t essential, and doesn’t have to be kirsch.
Either put the spices in the wine loose then filter when you’re done, or tie them up in cheesecloth for an easier solution. Stir everything in a saucepan and heat until it just boils, then reduce heat slightly and mull for 15 - 20 minutes. This time of year, serve it hot just as you would apple cider.