Fuel some Christmas spirit with Gordon Ramsay’s Mulled Wine Recipe, more commonly known in our part of the world as Gluhwein.
This age old drink is known by a variety of different names around the world, in the UK & America is called Mulled wine while elsewhere it can be found as Gluhwein, Vin Brule or ‘burnt wine’ and the Nordic Glugg.
Traditionally associated with Christmas or European ski slopes it normally finds a home in the southern winter months when the temperatures finally drop.
Wine, usually red, is combined with various spices and served warm. The aromatic vapour, warmth and alcohol will defrost almost any frozen soul … letting the Christmas cheer radiate.
Gordon brings a modern twist to his Mulled Wine Recipe using a garni of cardamom, cloves, star anise, cinnamon, orange zest and lemon grass. He also throws in a spiced nuts recipe to enjoy with your Gluhwein.
A very important tip is not to let the wine come to the boil, if it does the alcohol will evaporate.
For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.
|Lemon Grass Stick||1|
|Soft Brown Sugar||1||tablespoon(s)|
|Whole Almond Nuts||1||handful(s)|
- For the Mulled Wine or Gluhwein, you need to make a ‘bouquet garni’ & for this you require a A4 size muslin cloth & some string.
- Add the cardamom pods, cloves and star anise.
- Break the cinnamon stick into 2 and add to other spices.
- On the muslin cloth, flatten the lemon grass to release its flavour & then lightly chop.
- Fold the muslin cloth and tie tightly.
- Remove 5 – 6 grates of orange zest from the orange & cut the remaining orange into wedges
- Chop the pickled ginger.
- To make the mulled wine, empty the bottle of Red Wine into a saucepan and warm up. Do not boil the alcohol away.
- Add the prepared bouquet garni.
- Add the orange zest and pieces.
- Add the brown sugar, ginger pieces & ginger syrup.
- Stew & heat wine for a further 5 minutes.
For the Spiced Nuts:
- Drop the nuts to a pan on a medium to high heat.
- Toast for 2 to 3 minutes.
- Add the salt, cayenne pepper and paprika.
- Toast for a further 2 minutes, tossing slightly to ensure the nuts are all warmed and coated.
- Break up the rosemary, toss a few times and serve
A traditional Mulled Wine Recipe can be found in Mrs Beeton’s Book of Household Management circa 1869
INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.
Mode: In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful.
Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits.
The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace.
Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar.
The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.
A little wiki about Gluhwein / Mulled Wine
Mulled wine is wine, usually red wine, mixed with spices and served hot or warm. It is a traditional drink during winter, especially around Christmas and Halloween.
Port and claret are popular choices for mulled wine.
Gluhwein (roughly, “glow-wine,” from the hot irons once used for mulling) is popular in German and Dutch speaking countries and in the region of Alsace in France. It is a traditional beverage that is offered during the Christmas holidays. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, star aniseed, citrus, and sugar. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in Germany.
Gluhwein is sometimes drunk “mit Schuss” (with a shot), which means that rum or some other liquor has been added.
The oldest documented Gluhwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes. This gold-plated lockable silver tankard is dated at about 1420.
In France, vin chaud (“hot wine“) typically consists of cheap red wine mixed with sugar, cinnamon, and lemon. It must be not too sweet.
In Italy, mulled wine is typical in the northern part of the country and is called vin brule (“burnt wine“), using a French expression.
In Russia “Glintwein” is a popular drink during the winter months and has the same recipe as the German Gluhwein