​Gluhwein

This recipe came to mind recently when a friend asked me if I remembered drinking gluhwein with her many years ago at Chicago’s annual December Christchild Market.  Indeed, I do remember.  I also remember enjoying salty warm pretzels and bratwurst.  For several years, I made gluhwein at home and drank it out of the souvenir mug in which I first enjoyed its warmth at the frosty outdoor market, the largest in the world outside of Germany.  Then one year, I dropped the mug, breaking it.  Oh well, I can still enjoy the glowing warmth of gluhwein.  Now in 2020, the Year of Covid-19, this wondrous fairytale market that has enchanted adults as well as children has gone virtual, like so many of the things we have perhaps taken for granted.
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Literally meaning ‘glowing wine,’ this German drink will give you a glow of warmth during the lengthening days leading to the Winter Solstice.  Traditionally served at every outdoor Kriskindlmarkt (Christchild Market) that springs up during Advent in German and Austrian cities and towns, it also hits the spot indoors, especially in front of a roaring or glowing fire.

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1 bottle dry red wine, 
   750 ml and inexpensive
 
6 whole cloves
 
2 cinnamon sticks
 
Optionally:
   4 star anise pods
   2 juniper berries
   2 cardamom pods
 
1/4 cup sugar, 
   brown or white
 
1 orange, sliced

​Empty wine into a medium-sized saucepan set on medium heat.

 
When wine is heated, add spices.
 

Add sugar and stir until dissolved.  Lower heat.
 

Slice orange and cut each slice in half.  Add slices to pot, simmering all for about 10 minutes.
 
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At this point, gluhwein is ready to serve, but it could simmer for a longer period on very low heat to perfume one’s home with its sweet spicy aroma.

EnJoy