elderberry gluhwein or mulled wine

Glühwein or mulled wine; whatever you want to call it, it is bound to make you feel warm and fuzzy inside. I like to call it glühwein because 1) my background is German and so it has always been called this by my family and 2) the translation to english is “glowing wine” — how wonderful does that sound?!

I keep hearing about how Elderberries carry wonderful health benefits such as anti-inflammatory and immune boosting effects, and have been adding it to my kombucha for quite some time now which is delicious. It turns out to also be delicious in glühwein! No doubt the added spices are also great for us. I think we can call this one a health elixer, right?! 

I was with my dad as I was choosing out the brandy for the mulled wine, and he pointed out that a Spanish brandy will add a wonderful depth of flavour. I had to trust the man as he knows his stuff when it comes to booze! So, I went with Torres 10 brandy. As for the wine, I went with a Cabernet Sauvignon that was described as jammy with hints of vanilla and black pepper.

How beautiful is this little bundle below?! I tied mine in a sachet, but really you can make do without, as long as you strain the wine before serving it.

The spices elderberries citrus used to brew mulled wine or gluhwein

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Elderberry gluhwein or mulled wine

Elderberry Glühwein

  • Author: Krista

Description

Warm up with this beautiful concoction which is absolute comfort in a cup!


Ingredients

 

1 tablespoon dried elderberries

8 whole cloves

6 peppercorns

5 cardamom pods

1 star anise

Zest of half an orange

Zest of half a lemon

1 cinnamon stick

4 cups red wine

1/3 cup Spanish brandy

1 1/2 cups water

1/2 cup sweetener (agave, maple syrup, honey, or sugar)

Cinnamon sticks for garnish

A 6-inch square cheesecloth

Kitchen string


Instructions

Place elderberries, cloves, peppercorns, cardamom, star anise, orange and lemon zest in cheesecloth; and tie shut.

Combine wine, brandy, water, sweetener, cinnamon stick, and cheesecloth sachet in a large saucepan over medium-high heat. Once mixture is nearly boiling, reduce to a low simmer for 10 minutes.

Serve warm, and garnish with a cinnamon stick.

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