GLUHWEIN

I can feel winter creeping in. I have my bookclub in June so I'm making the most of the cold with a warm fire and serving Gluhwein as a winter warmer to start the night - and maybe even finish it. I first tried it in Vienna at one of the Christmas markets where every evening people stopped after work and huddled round patio umbrellas to shelter from the snow, sipping mugs of Gluhwein. I have a wine rack full of lovely Willow Bridge reds and as I'm not really a red wine drinker, I can't wait to make this concoction and see what my bookclub members think. I may try it out on my sisters first - if I can get them together at one time.
GLUHWEIN

To 2 bottles of good red wine you need to add:

• 1 cup Caster sugar
• 4 Cinnamon sticks
• Whole cloves - enough to stud the slices of orange
• 1 Oranges sliced
• 1 tsp allspice
• 1 cups of orange juice or a good splash of Grand Marnier, port, brandy or sherry. Some like to add the juice as well as the 'kicker/s'.

 Method:

1. Pour the red wine into a  pot and put it on the stove on a very low heat but do not let the wine boil. Very important
2.  Cut the oranges into slices and then put about 4 cloves into each slice.
3. Break the cinnamon sticks in half.
4. Add in the orange juice or liquer, port, sherry etc, allspice, cinnamon sticks and oranges.
5. Add in 1 cups of sugar and stir.
6. Stir on and off for about 30 mins to give the spices time to infuse with the wine.
7. Let it infuse over a very low heat for about 30 mins more but make sure it doesn't boil.
8.  Serve in ceramic wine pots or mugs.

Spices can be varied according to taste. I love the flavour of star anise but it can be quite overwhelming so use this spice with care. (If the flavour is too strong, add one cup water.)