`Glühgold` Mulled Apple Wine – Basic Recipe
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bottle cider, bitter
- 1 bottle apple juice
- lemon juice
- 10 clove (s)
- 1 stick cinnamon
- 1 apple
- Calvados or grain, apple grain,
- 1 star anise
- sugar
Print Recipe
Pin Recipe Instructions
- Put the cider, apple and lemon juice in a saucepan. Core the apple with a cookie cutter, peel the sprayed apples as well.
- For the amount indicated above, drill a hole across the apple (e.g. with a narrow knife) and insert the cinnamon stick. Lard the apple all around with the cloves. Put the star anise in the top of the core hole.
- Simmer the apple together with the liquid for 30 minutes (do not boil). Shortly before serving, the mulled wine can be given a shot. Alcoholic beverages with a neutral taste or apple taste are ideal for this.
- The mulled wine can be made fresh or drunk warmed up. If it is made the day before, it must be ensured that the apple on the inside is always completely covered with liquid, otherwise it can spoil. Take the apple out after two days at the latest, otherwise the bitter substances from cloves and cinnamon will get out of hand.
- The mulled wine can be put at any time with cider and apple juice. Also ideal as a gift.
- It doesn`t matter whether the wine bottle has 0.7 or 1 liter and the apple juice comes from the 1.5 liter tetra pack - in the end the cook has to taste it.
- If you like hot apple juice with a winter aroma, the basic recipe is sufficient, if you want to glow you definitely need an additive
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