Title: German-Style Mulled Cider
Categories: Beverages German
Yield: 4 Servings

60	g	Sugar
1/2		Cinnamon stick
4		Cloves
		Peel of 1/2 lemon
1/8	l	Water
1	l	[cider]
		Juice of 1/2 - 1 lemon
1 1/4		Bottles

Put cinnamon, cloves and lemon peel in a paper tea filter; tie it shut with a piece of white yarn. Together with the water and the sugar, bring it to a boil in a pot, let sit for 20 minutes.

Take out the tea filter, add the [cider] and heat. The art is to heat the [cider] up as close to its boiling temperature without ever getting it to boil (the most important thing about making glueh[cider] is that the [cider] must NEVER boil). Finally, add lemon juice to taste.

Possible variations: ~ leave away the lemon juice or use orange juice instead ~ leave away the lemon peel ~ instead of boiling the tea filter, put it directly into the [cider], heat, and let soak for 30 - 45 minutes (you don't need the water this way); if you chop up the ingredients before putting them in the filter, you get a more intensive flavor ~ add a few drops of vanilla ~ add a little cardamom and/or ginger ~ vary the quantities of cinnamon, cloves and sugar ~ to get the possibly most famous type of glueh[cider], the Nuernberger Christkindlesmarkt-Gluehwein, use blueberry wine instead of [cider]

Typed for you by Volkhart Baumgaertner From: Michael Loo Date: 11-15-96 (01:59) The Computer Workshop (40) Cooking

previous

next