Glühwein at Christmas Time

While we're on a Christmas roll, here's a great Glühwein recipe that will warm you up after battling the chill this winter.

For those unfamiliar, Glühwein [glue-vine]is the German equivalent of Mulled Wine as we know it in English, Vin Chaud as do the French, and translates literally to 'Glow wine' (no doubt from what happens to your nose and cheeks after a few glasses!) It's best served on the warm to hot side, and is a great way to get rid of those unwanted and undrinkable Christmas bottles of red that 'friends' have brought over and conveniently left for you to enjoy. For a tip or two, use as much sugar as you think the wine deserves, and try as far as possible not to boil the wine itself, but heat gently, thus also allowing the flavours of the added spice and citrus to really come out. It's not essential to add the sherry or brandy if you don't have it to hand, but remember, you may not glow as brightly!

• Peel of one orange (give it a squeeze and ass a tsp of zest)
• Peel of one lemon (as above; squeeze and add a tsp of zest)
• Bottle of red wine (cheap within reason!)
• 30g caster sugar (more, or less - to taste)
• One cinnamon stick (teaspoon of powder as a substitute if not to hand)
• Double measure (50ml) of Dry Sherry
• Double measure (50ml) Brandy
• 5 Cloves

All that's left to say then I suppose is: Prost! and Froehliche Weihnachten!