This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 45 mins

Gluehwein

Read Reviews (137)

"Gluehwein is a German/Austrian winter-holiday drink that most tourists know as an after-ski drink. After you come in out of the snow, it is supposed to make you glow with warmth again. Watch it: Since you drink this wine warm, the alcohol goes to your head extra quick! Drink when you really have come in, and do not have to go out again! This is the one my father used to make for New Year's Eve." — ELSE

Ingredients Edit and Save

Watch video tips and tricks

How to Make Sangria

Tom Collins Cocktail

Irish Coffee Cocktail

Sidecar Cocktail

Best Strawberry Daiquiri

How to Make a Margarita

Classic Spanish Sangria

Ginger Kiss Cocktail

Hot Toddy Cocktail

Sugar and Sweeteners

All about Cinnamon

Original recipe makes 6 (4 ounce) servings Change Servings

3/4 cup water
3/4 cup white sugar
1 cinnamon stick

1 orange
10 whole cloves
1 (750 milliliter) bottle red wine

Check All Add to Shopping List

Directions

In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 45 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Dec 07, 2003

As someone who lives in Germany, this is the biggest holiday hit you can find! It is available everywhere in towns and the popular christmas markets and this is exactly how to make it. Although, I wouldn't add the water, but instead substitute orange juice to give it more of a zest. Drink it while it's hot!

—SERVANTMARA

See full review »

Most Helpful Critical Review

Jul 01, 2009

Well, if we had followed the recipe exactly maybe it would have been better. It was way too sweet for our taste. We used orange juice instead of water, as suggested by many people. If you are a wine drinker, especially a dry red wine drinker, don't use orange juice. It makes it too sweet! I will still be looking for another good mulled wine recipe. The search continues...

—beka

See full review »

180 Ratings

See other versions of this recipe!

Jan 25, 2004

Outstanding!!! I made this recipe with two 1.5 L bottles of Merlot/Cabernet Sauvignon. I quadrupled the rest of the ingredients and subsituted orange juice for the water. After simmering the juice mixture I transfered it to the crock pot set on high and added the wine. After it was hot I kept it warm. It happened to be Halloween and 30 degrees outside so I offered "to go" cups to the parents of the trick or treaters! They loved it! This is a fabulous recipe and one that I will make throughout the holidays! Thanks for sharing!

—brenibree

See full review »

Jan 25, 2004

This was my contribution to a house party I attended. I used Merlot that I bottle myself and substituted 1/2 the water with Tropicana orange juice. I also removed the simmering oranges from the pot, removed the cloves, sliced the oranges into thick slivers and returned them to the pot. I then transferred everything to a crock pot to keep warm. It was a great hit with the guests and I will certainly make it again, and again. Many thanks for this keeper.

—JULIE MICHNA

See full review »

Jan 25, 2004

I normally am not a wine drinker, but I was having guests for Christmas, one of whom is of German ancestry (my brother-in-law), and I wanted to serve something a little differentand special. This was a big hit; even I loved it. The only thing I changed in the recipe was that I substituted orange juice for the water. My brother-in-law commented that it tasted just like his late mother's recipe. Quite a compliment.

—BUCKAROONI

See full review »

Jan 25, 2004

Excellent. I made this using two tangerines, about 16 cloves, and half a teaspoon of ground cinnamon. The citrus tends to get a bit of pulp into the wine, so strain it before serving if you mind pulp. Also, if you're serving this to people who don't usually drink wine, I recommend using a sweet wine like Shiraz -- I used a (dry) burgundy and even with the sugar, the initial taste was quite tart when the wine was served hot. This keeps well refrigerated -- just warm in the microwave when you want to serve it.

—Cheryl

See full review »

Jan 25, 2004

WOWEE! This is good stuff! We had this on Christmas and on New Year's Eve and it was a hit both times. We used merlot and it turned out great. The only thing is that I could never get it to the syrupy stage so we just added the wine after simmering awhile. You won't be disappointed!

—kharms70

See full review »

Jan 25, 2004

I made this for New Year's and even friends who don't like wine thought this was good.

—BECKY Y

See full review »