According to Austria.info
- 1/2 medium orange
- 3/4 cup water
- 1/4 cup turbinado or granulated sugar
- 20 whole cloves
- 2 cinnamon sticks
- 2 whole star anise
- 1 (750-milliliter) bottle dry red wine
- Rum (optional)
- Stick the cloves into the orange. Put all ingredients in a pot and bring it close to boil. DO NOT BOIL.
- For additional taste cut 2 oranges in to bite size pieces and add to the wine.
- Let simmer.
- Remove clove, cinnamon stick before serving it into lightly pre-warmed glasses.
- Decorate glasses with a slice of orange.
- Enjoy and drink responsibly.
Four years in Germany means certain traditions you miss that they just do better. Weihnachts is one, Fastnacht is another. NYC tries to have a Weihnachtsmarkt that recollects the experience, but it’s only a pale shadow reminiscent of it. “Gluhwein” translates to “glow wine”, as I understand it. The three main types of drink I would have in Konstanz:
“Glühwein is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star anise, citrus, sugar and at times vanilla pods. For children, the non-alcoholic Kinderpunsch is offered on Christmas markets, which is a Punch with similar spices. Another popular variant of Glühwein in Germany is the Feuerzangenbowle. It shares the same recipe, but for this drink a rum-soaked sugarloaf is set on fire and allowed to drip into the wine.” (Wiki)