Name: Glühwein -- German Mulled Wine
Ingredients: 2 medium lemons; 2 medium oranges; 10 whole cloves; 5 cardamom pods; 1 1/4 cups granulated sugar; 1 1/4 cups water; 2 (3-inch) cinnamon sticks; 2 (750-milliliter) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau; 1/2 cup brandy; Cheesecloth; Butcher’s twine

Ingredients

Units Scale

2 medium lemons
2 medium oranges
10 whole cloves
5 cardamom pods
1 1/4 cups granulated sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
2 (750-milliliter) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau
1/2 cup brandy
Cheesecloth
Butcher’s twine

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Instructions

Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith; place the zest in a large saucepan.
Juice the lemons and oranges and add the juice to the pan.
Place the cloves and cardamom in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan.
Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar.
Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.
Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil).
Remove from the heat and remove and discard the spice bundle before serving.
Keep mulled wine warm in a slow cooker and let guests help themselves.