Gluhwein – Warm spiced wine (Swiss)

Cooked for the Swiss entry of the Euro Cup and Plate challenge.

150 ml orange juice
6 cloves
1 cinnamon stick
5 tablespoons white sugar
½ bottle of red wine

1. Put all of the ingredients in a saucepan and heat the liquid until nearly boiling.
2. Remove it from the heat and let the wine stand for as long as you can (the author suggests 1 to 2 hours to let the flavours develop – we weren’t so patient).
3. When you are ready to serve, reheat the wine without boiling and strain into glasses.

A perfect drink for warming up in winter.

Serves 2.

Adapted from the Winter in the Alps swiss cookbook by Manuela Darling-Gansser.