Instant Pot Orange Mulled Wine | Glühwein Recipe - Recipes From A Pantry (2024)

FAQs

How to make gluhwein in Instant Pot? ›

Stir in the wine, port or brandy, orange slices, apple slices and cranberries. Set the pressure cooker to sauté on low, place the glass lid on and cook, stirring often, until warmed through and just barely simmering, about 15 minutes.

you put the zest of an orange and a lemon in a pot together with sugar, cinnamon sticks, cloves, Juniper berries, and the star anise. Then add the wine and boil the mulled wine for 5 minutes, until the sugar has melted. Once the mulled wine is ready, light it up by putting a flame close to the wine.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

If you want to make mulled wine for a bigger crowd then opt for boxed wine. The quality of boxed wine today is seriously impressive and often more budget-friendly than buying individual bottles.

Mulled wine is hot spiced wine. Gluhwein is a German term for exactly the same. However, they might not necessarily taste the same way because there are so many different recipes, spice mixes and wines to choose from.

Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.

Mulled Wine Ingredients:

Wine: No need to splurge on a pricey bottle — a mid-range bottle of dry red or white wine will do. (Or if you're making a big batch, this is a great recipe to break out a nicer boxed wine too!)

The best wines for mulled wine are richly fruity, medium-bodied ones with little oak aging, because these stand up to the bold sweetness and spice of the hot drink without tasting too tannic. For example, try a Chilean Merlot, a Zinfandel from California or a Grenache from Spain.

The heat used in mulling encourages greater flavours from the citrus and the spices but also reduces the alcohol content, hence the common addition of a slug of spirit or liqueur just before serving.

Either some carbon dioxide was trapped inside when the wine was bottled, or the wine started to re-ferment while in the bottle, and the bubbles are a byproduct. A little fizz won't make you sick, but I find it unpleasant, and it usually comes with a yeasty stink.

Can you overheat mulled wine? ›

The key to successfully heating up mulled wine is to take it up to a nice warm temperature without boiling it. Wine has a lower boiling point than water, and overheating it will cook off some of the alcohol, resulting in an unpleasant bitter flavour.

Sugar or honey.

Not all recipes call for it, but often you will need it to balance out bitterness and/or alcohol. My expert advice: do not add any sugar or honey until the very, very end. You want to add it to taste because depending on the random wine you're using and the spirit, you may not need much of it, if any.

“For mulled wine, I'd use an inexpensive cabernet sauvignon or merlot from Chile, as these wines show lots of fruit and not so many tannins.

A delicious ready made mulled wine, perfect for parties, or even just warming you up on these chilly evenings. Aromatic, fruity, nutmeg, cloves and cinnamon.

Saucepan on low. The pre-bottled stuff tastes better if you toss some orange slices in there. I meant to buy a cheap bottle of red wine today to make Gluhwein. I've also done it for a few hours in a crock pot on high, that way it stays warm for refills/larger groups of people.

Officially speaking, the drink is defined by the spices used in it, namely cloves and / or cinnamon. The base also needs to be either white or red wine and have an alcohol content of at least 7%.

Some does, but not all. While alcohol does have a lower boiling point than water, even after hours of cooking some residual alcohol will not evaporate. Even after 2–1/2 hours, tests have shown that ~5% of the original amount remains. In many cases the amount of alcohol remaining is very slight.

Just follow the directions for your favorite recipe and let the wine simmer with spices until it's deeply infused. Then let the mulled wine cool at room temperature, transfer it to an airtight container, and store it in the fridge — it will keep well there for up to three days.