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Open the bottle of red wine and add the contents to a small saucepan. Place the pan on the smallest hob plate/burner set to the lowest heat. Add 2 tablespoons of sugar and stir well.
Halve the orange and cut one half into thin slices. Pierce the flesh of the other half with 6 cloves and add it to the pan with the cut side down.
Add the orange slices, 2 star anise and 2 cinnamon sticks. Add a small splash of brandy and a small splash of rum. Stir everything well and let it warm through slowly.
The alcohol can evaporate from the Glühwein, so let the drink warm-up very gently. Make sure the Glühwein doesn't boil!
Turn off the heat as soon as you see small bubbles begin to form. Place the lid on the pan and let the flavours infuse in the wine for about 10 minutes.
Serve the Glühwein by ladling it directly from the pan. Garnish with a few thin slices of orange, sprigs of rosemary and a cinnamon stick, if you like. Enjoy!
What kind of wine should I use?
This is entirely up to your personal preference. A Bordeaux wine, for example, is much stronger than, say, a Merlot. You can also opt for a sweet wine, in which case add a little less sugar.
Can I make glühwein in advance?
That is certainly an option. Remove the spices from the Glühwein, otherwise, they will dominate it.
Place the wine in the refrigerator in the pan with a lid on it. Reheat in the pan, or a mug at a time (not glass!) in the microwave.
What are other names for this wine?
Glühwein is also known as mulled wine or spiced wine in English-speaking countries. It originates from Germany.