Glögi Spice Mixture For Red Wine Recipes

Steps:

• Using a toothpick, poke 20 holes all over your orange, then poke the cloves into the holes.
• Add orange to a medium saucepan. Pour the wine into the pan. Add the cinnamon sticks, lemon peel, and 1/3 cup sugar. Stir gently to help dissolve the sugar.
• Turn the heat on medium-low and heat until just below a simmer. Do not boil! Reduce heat to low - just enough to keep warm but again, not simmering or boiling. Cover and let warm over the heat for about 20 minutes, until hot wine is flavored by the spices.
• Stir in the brandy. Taste and add more sugar if desired. Depending on your wine and tastes, you may only need the intial 1/4 cup of sugar, or you may need the entire 2/3 cup.
• Ladle into three large or four smaller mugs, garnish if desired, pass 'em out and and inhale your Glühwein goodness.

Steps:

• Combine ingredients in a saucepan and simmer for an hour.
• Allow to cool and sieve.
• Store in a bottle in the fridge.
• Use 100 ml or more per one (750 ml) bottle of red wine (or equal amount of red grape or black currant juice): mix and heat gently. Sweeten with brown sugar, if you prefer.

Steps:

• Put water on to boil.
• Meanwhile, carefully trim the greenery from the fruit, wash the fruit well, and chop it coarsely.
• Put chopped fruit, acid blend, sugar and yeast nutrient into primary.
• When water boils, pour into primary and stir until sugar dissolves.
• Cover with a sanitized cloth and set aside to cool.
• When at room temperature, add crushed Campden tablet and stir.
• Recover primary and set aside for 6-8 hours.
• Add pectic enzyme, stir, recover primary, and set aside another 6-8 hours.
• Add activated yeast.
• Stir daily for 7 days.
• Strain through nylon straining bag and squeeze juice out of fruit pulp.
• Transfer liquid to secondary, top up if required and fit airlock.
• Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period.
• Stabilize, sweeten to taste, wait 3 weeks, and, if no renewed fermentation, rack into bottles.
• Like most wines, it should improve with age.

Steps:

• Place cloves, peppercorns, and zest in center of cheesecloth and tie to form a bag. Combine cheesecloth bag and remaining ingredients in 4 quart saucepan, bring to a simmer and simmer, stirring occasionally for 10 minutes.
• Ladle wine into heatproof small glasses or cups and garnish with cinnamon sticks.

Steps:

• Combine all ingredients in a heatproof jug (or in a saucepan).
• You can alter the proportion of orange juice to red wine according to taste.
• Microwave on HIGH for 1 1/2 - 2 minutes (or heat in a saucepan on the stove) until hot but NOT BOILING.
• Stir.
• Pour into wine glasses and serve.

Steps:

• In large kettle, combine all ingredients.
• Heat slowly, until the drink is steaming hot.
• Stir occasionally.
• Be careful not to allow it to boil, just keep it warm.

Steps:

• Combine all ingredients in a saucepan, bring to boil and allow to simmer for 15 minutes.
• Sieve the mixture and store in the fridge.
• Use 100-200 ml of the spice mixture per one (750 ml) bottle of white wine (or equal amount of fruit or berry juice): mix and heat gently.

Steps:

• In a non-reactive pot combine raisins, sugar, cloves, cardamom pods, cinnamon sticks and almonds.
• Cover with water and simmer for 2 hours.
• Turn off burner and add wine.
• Let sit for 1-2 hours.
• Remove raisins and spices, either by straining or with a slotted spoon. Save the raisins to snack on! Just make sure the kids don't get them--they are STRONG!
• To serve, heat in individual mugs in the microwave, adding a shot of vodka if you are really daring!