Table of Contents: BEVERAGES

At Christmastime several years ago, this recipe was given to me during a cookbook signing that I was doing for the magnificent Biltmore House in Asheville, North Carolina.  A German lady bought all of my cookbook titles to take home with her.  While I was signing her books, I asked if she had a good Gluhwein recipe.  She did, and gave me the recipe with the measurements in liters and grams. Later, someone kindly made the metric conversions for me. Unfortunately, I do not remember the German lady’s name, or I would give her credit for this delicious wintertime sipping drink!

Since the wine is mixed with spices, the German lady said not to bother buying expensive, fine wine.  A decent brand of red wine will do just fine.  Make it a full-bodied, red wine such as a red burgundy, cabernet sauvignon, Merlot, etc.  Do not use an oak-aged wine.

4 T. (60 grams) granulated sugar

½ cup (1.8 liter) water

1 liter (4 1/3 cups) red wine (Rotwein)

¼ stick cinnamon

3 whole cloves

½ lemon sliced

½ orange sliced





In a saucepan large enough to hold the ingredients, mix all ingredients except the wine.  Stir to dissolve the sugar and heat to a full boil.  Remove from heat and allow the mixture to stand for 30 minutes.  Then, add the red wine and heat as hot as possible below the boiling point.  Do NOT let wine boil!   My German friend says NEVER let wine boil.

Serve it hot to warm you up on a cold winter’s evening.  If you want extra warmth, serve it “mitt Schuss”; translation – with a “shot”.  Use brandy or a companionable liqueur.


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