Design April/May 2015 July/Aug 2013 - Page 61

Pinotage Glühwein 1 bottle pinotage 60 ml sugar 2 whole cinnamon sticks 3 whole cloves 3 whole star anise 2 whole pimentos 1 tb whole mace 15 ml brandy 1 orange Slowly heat the wine, sugar, cinnamon, cloves, aniseed, pimento and mace in a saucepan, stirring until the sugar has dissolved. Add brandy and heat till just below boiling point. Use a veg peeler to remove strips of orange rind and squeeze out the orange juice Add the orange rind and juice to the hot mixture. Stand over a very low heat to allow the flavours to develop Remove the spices and serve The Gluhwein should never boil. White Glühwein - or glowing wine because your face glows! 2 bottles of dry white wine 2 lemons - 1 large strip of zest removed for use 1 cinnamon stick 1 large star anise 4 cloves 1 cup brown sugar 1/2 cup brown sugar 15 ml rum Put the wine in a tall pot with the lemon zest as well as the juice. Add the cinnamon stick, star anise and cloves Warm the mixture. Once it is warm, add the sugar - if you do not want it too sweet, add half and then more to taste. Melt the sugar by stirring, using a wooden spoon. As soon as a slight foam rises on the wine, remove the pot from the heat, cover and let it sit for 10 minutes to steep the spices. Remove the spices, reheat to drinking temperature. DO NOT BOIL. Add rum and serve desIgn Namibia June - August 2013 61