Feuerzangenbowle
(Christmas Flaming Mulled Wine) Recipe

Origin: Germany      Period: Traditional

Ingredients:

3 bottles of red wine
1 piece of pared orange peel
1 piece of pared lemon peel
5 cloves
1/2 cinnamon stick
1 small sugar cone (also known as a sugar 'hat')
1 bottle of golden rum (at least 54% ABV [108-proof] so that you can set it alight)

Feuerzangenbowle
(Christmas Flaming Mulled Wine) Preparation:

Method:

This is a classic German form of mulled wine that uses rum to melt sugar into the wine. It's very spectacular and is typically done outside in the dark so the flaming sugar lights everythign. You will often see this in European Christmas Fairs and it makes a spectacular centrepiece for a Christmas or New Year Party. The key is to find a sugar cone (also known as a 'sugar hat') which is a solid piece of white sugar that you can flame. You can also make your own by moistening sugar, forming into a roughly cone-shaped lump and then setting it aside to dry out. You will also need a wire rack or frame known as a 'Feuerzange'. If you don't have one of thiese, or can't find one then the wire rack used to cook fish on a barbecue can also be used.

Combine the peels, cloves and cinnamon in a muslin or cloth bag and tie securely. Hang the bag from the side of a large steel or copper pan and pour in the win. Place on the stove and scald the wine (bring just to boiling point, but do not allow to boil). Take off the heat, place a trivet in the centre of your table and set the pan on this. Arange the 'Feuerzange' (wire rack) on top of the pan and place the sugar cone on top of this. Soak the sugar in the rum then light the rum and turn off the lights. Keep on topping-up the rum until all the sugar has melted into the mulled wine.

Remove the bag containing the spices then serve the mulled wine in heat-proof glasses.

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