Tararua Tramping Club

Celebrating 100 years of tramping

Recipes Gluhwein

This recipe was first published in the Tararua Tramper Volume 82, no 8, March 2010

Einar Møller Jensen's Gluhwein


2 x 3 litres of red wine (cardboard) like Rosso etc 2 oranges 1 apple 1 lemon 400 grams of fruit cake mix 4 cinnamon quills 10 cardamoms quills 50 cloves (approx) Brown sugar enough to sweeten (just a little) 1 litre of Orange juice 1 bottle 750 mls of Port (a cheapie one, this is important to make it nice and smooth) 1.5 litres water


  • first peel the 2 oranges in long continuous strips and place cloves in the orange peel; one every 3 cm along the strips. Place the peel in a stainless steel pot with 1½ litres of water.
  • cut up the oranges, apple and lemon in segments and add to the water.
  • then add the fruit cake mix, the cinnamon broken in half and then the cardamoms (flatten the cardamoms with the flat of a knife in order to get the flavour when you mix it in with all the fruits etc).
  • bring the pot up to boil then simmer for about one hour, then let it cool down, best if this is done the day before in order to get the best flavour.
  • the day you are going to serve the wine, you get the mixture and then add the red wine, Port and orange juice together; slowly bring up to heat but don't boil. You then add the brown sugar - enough to sweeten it a little.
  • while the content is heating up it is important to keep the lid on the pot to stop the alcohol from evaporating.
  • then, if you are not going out to ski or drive, at the last moment you add about a cup of Brandy or Snaps, or Vodka.
  • but don't drive or ski after you have enjoyed the Gluhwein.
  • if you run out you could add more wine to the remaining fruit, but you should add a bit more fruit mix to the remaining fruit from your first brew.

The above quantity is enough for about 30 people.

Do enjoy the brew and have fun. I do. Einar

Jamie Oliver's Mulled Wine

- first presented at the TTC by Mary Kane 26th May 2015


2 clementines 1 lemon 1 lime 200 g caster sugar 6 whole cloves 1 stick cinnamon 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2 bottles Chianti or other Italian red wine


This is dead simple to make and tastes like Christmas in a glass. It's a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you've got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.

Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you've got a beautiful thick syrup. The reason I'm doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It's important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you'll burn off the alcohol.

When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it's warm and delicious, ladle it into glasses and serve.

See also Mulled Wine


Page last modified on 2019 Aug 13 00:57

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