"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gluhwein Recipe

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This recipe for Gluhwein, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LYNDA TOLAR
Added: Friday, July 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick Cinnamon
6 Whole Cloves
Rind of Half a Lemon
2 to 4 Tablespoons Sugar
Cardamon pod, (Optional)
Rum, Brandy, or Schnapps, (Optional)

Directions:
Directions:
Use cheap wine. Not that cheap, but still cheap. The amount of sugar is inversely proportional to the cheapness of the wine. Break cinnamon sticks into three or four pieces. Remove rind from lemon in large pieces or one long piece. In saucepot over medium-low heat, combine wine, spices and 2 tablespoons sugar. Heat 1/2 to 1 hour, but do not allow to boil. Longer heating brings out a warmer, more cinnamon flavor. Taste and adjust sugar. Serve, adding a shot of rum or schnapps if desired. If you do add schnapps, be careful not to inhale while drinking the Wein; you'll choke on the alcohol fumes. Remove spices and rind; reduce heat to low and cover if not all Wein is served.

 

 

 

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