Mulled Wine Pt I

Gluhwein (Mulled Wine)
1 c. sugar
3 c. water
Peel of 1 orange, cut in strips
1 cinnamon stick, broken in pieces
1/2 c. tripe sec
1/2 gal. Burgundy
12 whole cloves
Peel of 1 lemon, cut in strips

Boil sugar, water, peels and spices for 10 minutes. Strain out peels and cinnamon stick. Add triple sec and wine. Heat without boiling. Serve hot in punch cups or mugs. 20 servings.




French Rustic Style Mulled Wine

1 bottle red wine
2 ounces  brown sugar
1 teaspoon  cloves
1 teaspoon  ground nutmeg
1 cinnamon stick (if you don't have a stick, use 1 teaspoon ground cinnamon)
1 bay leaf
Half an orange

Pour the wine into a medium-sized pot.  Squeeze the half orange to get the juice and add it to the wine. Cut the remaining orange peel into slices and add it to the wine. Add the remaining ingredients to the wine. Heat the wine until it is warm / hot (depending on preference). However, on no account should it boil. Stir occasionally.

Once warm/hot, serve immediately.

For a rustic drink, leave the lemon peel and other ingredients in. If your guests prefer a less rustic drink, the
mulled wine can be strained to remove the bits (cloves, orange peel, etc.) before serving.