5:00 Fridays

Fall has befallen. Here in North Carolina October usually means flip flops and shorts even though I am itching to pull out my tall boots and sweaters. Well, I got my wish and have spent the better part of this week making sure the shirts I wear have adequate layering because it’s cold. Shall we say there’s a certain nip in the air?

When I lived in Germany nothing warmed my bones like a steamy mug of gluhwein. There should be an umlaut over the “u” so don’t go scolding me for not knowing my Deutsch. Blogger doesn’t let me add an umlaut, or if it does, I can’t figure it out. Bird learns German in school so all I need is for his teacher to bust me for setting a bad example. In these parts I we’d call gluhwein (just picture the umlaut, OK?) mulled wine. It’s a cold weather favorite that just beckons some fuzzy socks, a broken in soft fleece jacket, and heaps of blankets folded across your lap with a loved one’s arms draped over your shoulders.

I’m going to whip up a batch to share with friends by the outdoor fireplace this weekend. If there’s a nip in the air where you live, you too will appreciate the warmth this pulses through your body and senses.

Gluhwein

4 quarts dry red wine (I go for a zinfandel.)
1 pint brandy (Rum works too.)
1 cup sugar
6 cinnamon sticks (plus more for garnish)
12 cloves, whole
3 generous slices of fresh ginger
2 oranges, sliced
1 lemon, sliced

This makes a big batch so it’s definitely for sharing.

Pour the wine into a large pot and heat on low. Add sugar, cinnamon, cloves, and ginger. Stir until the sugar is dissolved. Add the brandy and gently stir. Heat but whatever you do, don’t let it boil. Toss in the lemon and orange slices. Continue to simmer on low for about 45 minutes to an hour. Go ahead and add more sugar if you want it sweeter. Just make sure you stir until it dissolves. Serve hot in a mug and garnish with a slice of orange and a stick of cinnamon.

Prosit!