Austrian Glühwein Mulled Wine
Nothing says the holidays like a steaming cup of mulled wine. This mulled wine recipe comes from Austria and is filled with a variety of seasonal fruit and warm spices that are sure to keep you feeling warm and toasty all night long.
I first had mulled wine when traveling in Switzerland. We had just finished up a long day of skiing and had made our way over to the après ski tent to warm up. I honestly was a little bit confused when I saw “hot wine” listed on the menu, but after tasting that first cup of warm delicious mulled wine I instantly got what the fuss was all about.
What I love about mulled wine is that there are so many ways to make it, and really it comes down to personal preference how sweet or dry or spiced you want the wine to be. Personally I don’t love an overly sweet mulled wine and would rather taste the delicious notes of the spices and fruit then be overpowered by a mouth full of sugar.
So when making this Austrian Glühwein Mulled Wine I opted to go for an unsweetened variety that is only “sweetened” by the fruit that steeps in the wine. Especially if you opt for a full-bodied red wine like a pinot noir or a malbec in my opinon extra sugar really isn’t necessary as the wine and spices can speak for themselves.
But what is the best part about this Austrian Glühwein Mulled Wine? How fast it comes together. It’s almost silly calling this recipe a recipe when all you need to do is throw all of the ingredients into a pot and allow them to simmer for about 20 minutes. Once the liquid has simmered you can then strain out all the spices and fruit and serve your guests your homemade Austrian Glühwein Mulled Wine.
Personally I found that the mulled wine does cool off pretty quickly so if you would like to serve it hot I would recommend immediately placing it in a thermos, or keeping it warming on low on the stove until you are ready to serve.
austrian glühwein Mulled Wine
1 orange sliced
1 cup whole fresh cranberries
2 cinnamon sticks
20 whole cloves
5 star anise
1 750ml bottle of dry red wine
2 shots of Rum/Amaretto (I actually opted for a maple liqueur that is local to Vermont is was delicious!)
Combine all ingredients in a medium pot over low heat on the stove.
Allow the mulled wine to slowly heat for about 20 minutes until it is simmering.
It is important that you do not allow your mulled wine to boil or the alcohol will be boiled off.
Once you are done simmering your mulled wine, strain liquid through a strainer and serve in a wine glass or mug while hot.
If serving at a party you can keep your mulled wine hot by storing it in a thermos or simply reheating it as needed on the stove.