When the holidays come around, I usually find myself missing my family. My parents love their glintvein so much, they even purchased special, crystal cups with handles for the creation, and they love pulling them out for guests to admire. It's the drink of choice in my house during the winter, when the hours of natural light are scarce and even the normally sunny streets of Israel get gloomy and drizzly. They make it for Friday night gatherings with their friends, for lazy Saturdays with the family, and of course, for New Year's Eve. In the years since, my family has perfected their signature Russian mulled wine recipe. But everywhere we went, we told the story of my father's Russian mulled wine. We visited friends, toasted to the New Year, and generally spread cheer all around. Four rounds of glintvein later, we finally had a winning recipe, and one very drunk teenager.įuelled by my dad's version of glintvein, Karina, myself and my high-school sweetheart spent the rest of that night wandering around the city (it should be noted that neither he nor I actually drank much of the wine, and remained quite sober). The result, albeit glamorous-looking, had been entirely too strong for anyone to actually consume - except my fifteen-year-old best friend Karina, who my dad was using as a guinea pig. Not bothering to check the proper measurements, he was attempting to set sugar on fire with the aid of high-proof alcohol. It was New Year's Eve, 2002, and my father had been busy prepping Russian mulled wine for most of the evening. Strain it to remove the spices, orange peel, and any separated apple cider solids.The first time I had tasted glintvein was one of the most memorable nights of my life. Once you love the flavor, remove the spiced wine from the heat. If you want it more spiced, add extra cinnamon, cloves, and/or star anise and let it simmer on the stove for another 15 minutes. If you want your wine sweeter, add more apple cider. Add the ginger juice, if using, and taste. Don’t skip this step! The secret to making the best mulled wine is adjusting the flavor to your liking. Reduce the heat and simmer for 20-30 more minutes.įinally, taste and adjust. Bring the mixture to a low simmer (careful not to let it boil!). Combine the wine, apple cider, orange peel, cloves, cinnamon, star anise, and juice from the zested orange half in a medium saucepan over medium heat. Slice the other half into rounds, and reserve them for garnish. Use a vegetable peeler to slice 3-4 strips of zest off half of the orange. Mulled wine is SO darn easy to make! Here’s what you need to do:įirst, prepare the orange. □ They make this mulled wine extra festive and pretty.įind the complete recipe with measurements below. Festive garnishes – No, you don’t have to garnish your glass with fresh rosemary and cranberries, but I hope you do.It gives the mulled wine a delicious spicy kick. Ginger juice – I list it as optional (the recipe is still great without it!), but add it if you can.Mulling spices – Cinnamon sticks, whole cloves, and star anise infuse the mulled wine with rich, warm flavor.I love the way its sweet and tangy flavor plays off the spices, wine, and orange juice.
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