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German Christmas Beverages Krambambuli, Fire Tong Bowl, Glubwein

Time

Yield

Ingredients

German Krambambuli

2 bottles dry red or
white wine
1 cup granulated sugar
1 lb. cube sugar
1/2 cup dark rum or
arrach, heated
1 bottle unchilled Champagne

German Fire Tong Bowl Feurerzangenbowle

2 bottles dry red wine
1 cup granulated sugar
8 cloves
1 long slice of orange peel
2 slices lemon
1 lemon
1 orange
1/2 lb. loaf sugar
1 cup rum, brandy or
arrack, heated

German Glee Wine Glubwein

2 lemons
2 cups water
8 to 10 whole cloves
1 stick cinnamon
3 tbsp. sugar
1 qt. red Bordeaux-type wine

Instructions

GERMAN KRAMBAMBULI: HEAT THE WINE BUT DO NOT BOIL. POUR INTO THICK CERAMIC BOWL AND STIR IN GRANULATED SUGAR UNTIL DISSOLVED. PUT A METAL GRATE OVER THE BOWL AND PLACE CUBE SUGAR ON THE GRATE. HEAT RUM OR ARRACK, IGNITE AND POUR WHILE BURNING OVER SUGAR. WHEN MOST OFTHE SUGAR HAS MELTED INTO THE WINE, ADD CHAMPAGNE AND LADLE INTO PUNCH CUPS. MAKES ABOUT 24 SERVINGS.

GERMAN FIRE TONG BOWL FEUERZANGENBOWLE: COMBINE WINE, GRANULATED SUGAR, CLOVES, ORANGE PEEL, LEMON AND FRUIT JUICES IN AN ENAMELED SAUCEPAN AND HEAT FOR 10 MINUTES BUT DO NOT BOIL. POUR INTO A HEATED HEAVY PUNCH BOWL. PLACE A PAIR OF FIRE TONGS ACROSS THE TOP OF THE BOWL AND ON THESE SET THE LOAF SUGAR MOISTENED WITH SOME BRANDY OR RUM. IGNITE REMAINING BRANDY OR RUM AND POUR FLAMING OVER SUGAR UNTIL ALL SUGAR HAS MELTED INTO THE PUNCH. IF YOU CANNOT GET LOAF SUGAR, PREPARE THIS WITH CUBE SUGAR ON A METAL GRATE (SEE PRECEDING RECIPE) MAKES ABOUT 15 PUNCH CUP SERVINGS.

GERMAN GLEE WINE GLUBWEIN: SERVED IN GERMANY AND SCANDINAVIA:

STRAIN LEMON JUICE AND CUT THE THIN RIND INTO FINE SLIVERS. PLACE IN ENAMELED SAUCEPAN WITH WATER, SPICES AND SUGAR. BRING SLOWLY TO A BOIL, ADD WINE AND HEAT THOROUGHLY BUT DO NOT BOIL. SERVE HOT IN HEATED PUNCH CUPS. MAKES ABOUT 12 SERVINGS.

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