Mulled Wine: Gluhwein

I have been searching for a mulled wine recipe for a while that is reminiscent of my favorite German hot spiced wine, Gluhwein, or vin chaud.  Gluhwein is only sold in the states around the holidays, and even in season I can't find it where I am in the remote Arizona desert.

Most recipes add additional sugar but I have found that adding a little port contributes a nice layer of flavor and keeps the sweetness down. This mulled wine is a little sweet and spicy hot, best served warm. It's ok if you use cheap wine- in fact, you shouldn't use good wine. I was a bit worried about using Yellowtail cab, but the finished wine was very good!

Ingredients:

2 lemons

2 oranges

10 whole cloves

5 cardomom pods

1 1/4 cups water

2 cinnamon sticks

2 (750 mL) bottles dry red wine, such as Cabernet.
1/2 cup sugar

1 cup tawny port

Cheesecloth and twine

Rind the lemons and oranges with a vegetable peeler or carefully with your knife into 1/4-1/2 inch strips. Zesting does not work here- you want big pieces of rind so you can take them out later. Place in large saucepan with the lemon and orange juice. 

Place spices in cheesecloth, add to pan. Leave cinnamon sticks out separately and place directly in pan.

Add water, simmer mixture over high heat. Reduce to low and continue to simmer until liquid is reduced and fragrant, about 20 minutes. 

Add the red wine and port, stir to combine and heat until just simmering. Don't boil as this will cook off the alcohol. Remove from heat and let rest 5 min. 

Stretch some cheesecloth over a pot and secure with a rubber band. Now, strain your liquid into second pot. Discard of zest and spice bundle. You can freeze the cinnamon sticks to use in cooking later as they will still have lots of flavor.