This was printed in the Fort Worth Star Telegram - Food section yesterday.
Drink of the week
Laura Samuel Meyn
Special to the Star-Telegram
Years ago, during the holiday season, my husband took me to Hamburg, his father's hometown in Germany. Wandering through the chilly outdoor Christmas markets, we stopped often for a mug of Gluhwein (pronounced GLUE-vine), a hot, spiced red wine that vendors serve mit Schuss (with a shot of rum) upon request. Make a batch to share with friends, and you will soon know why Gluhwein translates to "glow wine."
3 cinnamon sticks
10 whole cloves
1/2 large orange
2 cups water
1 cup sugar
2 (750-milliliter) bottles inexpensive dry red wine (such as merlot)
1. Enclose cinnamon sticks and cloves in large mesh tea ball or cheesecloth (breaking cinnamon sticks to fit as necessary); place in large pot. 2. Place orange half on work surface. Using knife, cut thick strips (including peel, pith and a bit of fruit) away from orange.
3. Add water and sugar to spices in pot and bring to a boil, stirring to dissolve sugar. Add orange rind to pot, reduce heat to low, and simmer 10 minutes. Remove from heat.
4. Add wine to spice mixture and place pot over medium heat. Heat mixture, stirring occasionally, until hot (do not boil). Pour into mugs, adding a shot of rum to individual servings as desired, and serve hot.
Nutritional analysis per serving: 335 calories, trace fat, 45 grams carbohydrates, 1 gram protein, 0 milligrams cholesterol, 167 milligrams sodium, 4 grams dietary fiber, 2 percent of calories from fat
Hope this helps.