Glühwein - Mulled Wine

Ingredients

• 300 ml Cassis juice (blackcurrant)
• 700 ml Red wine (Primitivo/Zinfandel)
• 50 g Sugar
• 25 g Raisins
• 1 Orange
• 1 Cinnamon bark
• 1 spoon Ginger powder
• 1 spoon Cloves
• 5 Star anise

Method

Glühwein is a spiced infusion built on low, steady heat — the aim is to coax flavour from the spices and fruit without boiling off the alcohol or turning the wine sharp and thin. Start by halving the orange and studding one half generously with the cloves, pressing them into the flesh so they don't scatter during heating. Slice the other half into thin rounds for serving; these aren't garnish, they're a source of fresh citric acid that sharpens the finished drink.

Pour the wine and cassis juice into a heavy-bottomed pot — the cassis adds depth and mild aromatic-infusion character that straight red wine alone won't give you. Add the sugar, cinnamon bark, ginger powder, star anise, and the raisins. Lay the clove-studded orange half face-down in the mixture. Set the pot over medium heat and watch it carefully. You want the surface to steam and shimmer at the edges — small bubbles rising slowly — but never a rolling boil. Boiling volatilises the alcohol (you're after 10–12% ABV remaining, not a cooking wine reduction) and hardens the spice flavours, making them taste bitter and one-dimensional. This takes about 15–20 minutes from cold.

Once steam rises steadily and you can smell the spices clearly — cinnamon and star anise should dominate, with a hot ginger undertone — turn the heat down to low and hold it there for 8–10 minutes. The raisins will plump and the flavours will marry. Taste at the 8-minute mark: the wine should taste warm and spiced but not astringent. If the ginger tastes harsh or metallic, you've held the heat too long; if the spices feel muted, you need another minute or two.

Strain through a fine sieve into a heatproof jug, pressing gently on the solids to release their liquid. Discard the spent fruit and spices. Pour into heat-safe glasses or mugs and top each one with an orange slice. Serve immediately. The drink should be hot enough to steam but cool enough to drink within a minute — around 70–75°C. Once cooled below 50°C it loses its purpose; reheat gently rather than serving it lukewarm.