Glühwein-Gewürz

Ingredients

• 4cinnamon sticks — broken
• 2 tbspwhole cloves
• 4star anise
• 2 tbspdried orange peel
• 1 tbspcardamom pods
• 1 tspfine sea salt — optional, a pinch per pot balances sweetness

Method

1. Begin by gathering your spices: 4 cinnamon sticks, 2 tablespoons of whole cloves, 4 star anise, 2 tablespoons of dried orange peel, 1 tablespoon of cardamom pods, and 1 teaspoon of fine sea salt. Place them all in a large mixing bowl. The whole spices will allow the flavors to infuse gradually, providing a clean and aromatic taste to your Glühwein.
2. Using a spoon or your hands, gently mix the spices in the bowl to ensure they are evenly distributed. This step is crucial for a balanced flavor profile, as each spice will contribute its unique aroma and taste to the final blend.
3. Cut a piece of muslin cloth into squares, approximately 10x10 cm each. For each liter of Glühwein you plan to make, place one tablespoon of the spice mixture in the center of a muslin square. Gather the edges of the cloth and tie it securely with kitchen string, forming a small pouch. This will allow the spices to steep without releasing any residue into the wine.
4. In a large pot, pour your desired amount of red wine, ensuring it is enough to cover the muslin pouches when submerged. Place the pot over low heat, careful not to let it reach a boil, as boiling can cause the alcohol to evaporate and the spices to become bitter.
5. Add the muslin pouches to the warm wine. Allow them to steep for about fifteen minutes, stirring occasionally. You will know the mixture is ready when the wine has taken on a deep, rich color and a fragrant aroma fills your kitchen, reminiscent of a Christmas market.
6. If you have any unused spice mix, spread it out on a baking sheet and let it air dry completely. This step is important to prevent moisture from causing mold when you store it. Once dry, return the mix to an airtight jar for future use.