Glühwein

~ Frank ~

December is the time when many cities in northern Europe adopt the German tradition of the Weihnachtsmarkt, or in Flanders , the Kerstmarkt.  Basically the Christmas Market or as I like to call it, Christmastown.

They put up a bunch of little timber kiosks and sell arts & craps (no, that is not a typo) and best of all food & drink!

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All across Europe people head to Christmas town to look around eat some food and get a little loaded.  The drink most often proffered is Glühwein,  warm mulled red wine.  In France they call it vin chaud, not sure what the French know about wine….  Anyway, it’s a great accompaniment to bratwurst, tartiflette, or grilled pork sandwiches, all of which can be found at any decent Christmastown.   We have a small issue in Antwerp this year as our Christmastown planning committee forgot about the good food and left us with a bunch of arts &, well you get the idea.

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At least we have our Glühwein to help us to achieve a Holiday glow.  I especially like it fortified with rum, others prefer Amaretto or Cointreau.  Still others prefer to chase it with Genever. Who am I to argue?

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Skol, eh!

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Glühwein

In large sauce pan over medium heat:

2 Bottles any type of Red Wine – two buck chuck (Trader Joe’s) wine is fine!

½ Cup Sugar or Honey

6-12 Whole Cloves

2 Cinnamon Sticks

1 Cup Rum, others prefer Amaretto or Cointreau, you can also use Brandy

Orange Rind

Heat until warm and keep on low for the day to spread the aroma throughout the house.

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