Yes, it’s been a bit of a relief during the past three to five weeks. No, you’re not mistaken – there is definitely a slight chill in the air during late afternoons and early mornings since the onset of April and it will only be a matter of 30 days before we are probably going to regret the arrival of the winter of 2023. This year is expected to be a real bumper because of so much rain that has fallen since well before the official start of the rainy season last year. But yes, for many people winter also has its joys and laughs though the most of us will take leave of the braai area for at least the following three months. To make up for this sacrifice, there are things such as “Glühwein” (a German tradition) that will make your evenings something to look forward to.
How much do you know about Glühwein? Well for those of you who don’t, Glühwein is a German tradition, especially along Germany’s and Europe’s ski resorts. Glühwein has been used for ages to warm people from the inside as they come home or inside from the latest ski outing. Of course, Glühwein will also make you sleep like a baby. Lunelle Kloppers of the Professional Cooking Academy shows us just how to make the best Glühwein you could think of – but be warned – this is not really for children – it has the kick of a mule!
Ingredients:
1/2 medium orange
3/4 cup water
1/4 cup brown sugar
10 whole cloves
2 cinnamon sticks
2 whole star anise
1 (750 ml) bottle dry red wine
50ml Brandy (optional)
Method:
Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside. Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved.
Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice.
Simmer until a fragrant syrup forms, about 1 minute.
Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn’t reach a full simmer.
Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
