Home FOOD Glühwein, with a touch of spice

Glühwein, with a touch of spice

When the weather turns chilly and the nights become longer, it’s time to take a leaf out of
the book of those in the know. This recipe is based on a traditional Swedish tipple, and if anyone knows how to beat the cold, it’s the Scandinavians! We may have far more days of golden sunshine and balmy weather, but who says we can’t indulge in a little heart-warming mulled wine? And it’s almost orange season in the Lowveld. This glühwein recipe is very much to taste, so add cloves, if that is your thing, or swap the rum for whisky. Just remember not to let the alcohol boil, or you may as well start over.


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• Segments from ½ a medium orange
• ¾ cup water
• 2 tbs treacle sugar
• 2 cinnamon sticks
• A small knob of ginger, peeled and bashed
• 2 star anise
• 750ml dry red wine – needn’t be fancy,
whatever you have on hand
• Rum, amaretto or cognac to taste
• A handful of ripe, red cherries, to serve.


1. Remove the zest from the orange in long strips (avoid the pith). Juice the orange and set aside.
2. In a large saucepan, combine the water and sugar and bring to a boil, stirring until the sugar has dissolved. Lower the heat and add the remaining ingredients, except for the wine, rum and cherries.
3. Simmer the combination for about a minute or two, until the mixture is fragrant and has the consistency of syrup.
4. Reduce the heat again, and pour in the wine. Allow the mixture to simmer – very slowly – for as long as 2 hours, but at least 45 minutes. Remember not to let it boil.
5. Strain and pour into pretty mugs or goblets, and serve with a shot of rum, amaretto or
cognac and a swirl of orange peel or cherries

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