"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Gluwein Recipe

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This recipe for Gluwein, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Fryer
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 qt. dry red wine (zinfandel, pinot, burgundy, etc.),
1 qt. dry white wine,
1 pt Marc (or heavy brandy),
1 c. white sugar (more to taste),
6 sticks cinnamon,
12 whole cloves,
1/8 tsp. allspice,
1/8 tsp. mace,
2 oranges, 1 lemon

Directions:
Directions:
Pour first bottle of wine into a large pot and begin gentle heating. As it begins to warm, add sugar and spices. Stir until sugar is dissolved. Add Marc (or brandy) and all remaining wine. Heat thoroughly but do not allow to boil. Add thinly sliced lemon and slices of 1 orange and allow to steep for about 1 hour over low heat. Add more sugar during this time if desired, but do it slowly and ensure it dissolves. Serve hot and garnish with orange slices and/or cinnamon sticks.

Number Of Servings:
Number Of Servings:
12 - 15
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
750 ml. bottle of wine = 3 cups +/-

 

 

 

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