We spent the last few days and Saturday night touring the Christmas Markets in Erlangen and Nuremberg. The medieval charm and the aroma of gingerbread, bratwurst and thousands of liters of Glühwein on the boil. Glühwein is a warm winter German version of sangria; it should taste like Christmas spices and every area has their own jealously guarded recipe. As long as it tastes good the exact ingredients don’t really matter as we have now tried it with rum, amaretto, and other variations. The bottom line is it is very tasty and the colder the outside temperature the warmer it feels in your belly. We managed to try several food specialties between cups of Glühwein and walked several kilometers to attempt to wear the effects of both off. No luck still needed a bit of Tylenol before bed. The sights, sounds, tastes and smells are an adventure for the senses, although they do dull a bit with each cup of Glühwein.
Nuremberg Christmas Market attracts over 2 million visitors during the season, and it really does bring the Christmas Season to life!
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| These little critters are just too cute to eat! |
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| Two fisting the Gluhwein |
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| Its just tea???? |
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| One more for the train and yes you can add tha Amaretto! |
In case you feel you are missing out, here is how to create your own :-)
Ingredients: Makes around 8 servings
• 1 bottle of red wine. Use an inexpensive full bodied fruity wine. You definitely do not want to use an expensive bottle and try to avoid one with oak aging. I think a Gallo Ruby Cabernet would be ideal. Or a red Zinfandel or Syrah - Shiraz.
• 2 - Cinnamon sticks – Cinnamon is very traditional. Break the sticks into pieces 1 – 2 inches each
• 16 Whole Cloves – again a traditional ingredient
• 1 Orange
• 2 Tablespoons runny honey
• 1 heaped teaspoon mixed ground Christmas cake spices – or equivalent amount of any of ground allspice, nutmeg, coriander mixed together
• Water – wineglass full
Method
1. Put water in large pan and place over medium heat.
2. Add cinnamon honey and spices.
3. While honey is dissolving cut the orange into quarter lengthways, then cut them in half so you have eight pieces. Push two of the cloves into the skin of each piece and add to the pan.
4. Pour in all the wine.
5. Bring the heat up. It should not boil so as when bubbles start rising turn the heat off.
6. As soon as it is cool enough to taste, test it for sweetness. If it is not sweet enough add sugar to taste and stir to dissolve.
7. Let the pan stand for an hour or longer so the flavours develop.
8. Warm gently before serving and spoon out into a heatproof glass, leaving the oranges and cinnamon behind. Optionally garnish with slice of lemon or fresh stick of cinnamon.
Notes:
The wine has not been heated enough to evaporate all the alcohol, so be aware it is still an alcoholic drink.
The idea of pushing the cloves into the orange is so they are not loose in the drink. If you do not do this stage you should consider straining the drink so that people don’t get the surprise of a whole clove in their throats.
Variations:
As mentioned, there are many variations to the basic recipe of warmed wine with spices
Some people like to add brandy to give the Glühwein more body, but of course that adds dramatically to the alcohol. Another way of adding body is to pour in a glass or two of Port.
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| We ate some of these! |
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| And some of these |
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| And some of this! |
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| And one more drink! |
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But this was the best! Meatloaf Sandwich Yum Yum!
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In case you are wondering if we are missing our friends and family at Christmas, we are, but we certainly have the opportunity not to be alone during the holiday season. I think we can make a new friend or two this Christmas.
So we have to run now, as it must be time for another Glühwein while we roast some chestnuts on the open fire. Enjoy the season and may yours be safe, healthy, and happy. Remember, always take the train when you are into the Glühwein
