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German glüwein with cognac

German glüwein with cognac, Prescriptions, Any category, Any kitchen, Beverages, Alcoholic beverages, German cuisine

Ingredients portion 8

Red dry wine 2 litres

Cognac 250ml

Sugar ½ cup

Cinnamon sticks 3 pieces

Ground nutmeg 0.1 tsp.

Carnation 6 pieces

Ground allspice 0.1 tsp.

Lemon ½ piece

Oranges 1 piece

Cooking instructions 1 hour and 20 minutes

1 Pour a dry red wine with a high alcohol content into a large saucepan and put it over a low heat.

2 When the wine is heated to about 70 degrees, add the spices and sugar. Stir until the sugar has dissolved.

3 Then pour the brandy into the wine, add the half-sliced oranges and lemon and continue to cook over a low heat for about 1 hour. In the meantime, add more sugar to taste.

4 Serve hot in mugs with fresh oranges.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .