Cinnamon is an essential ingredient in this German mulled wine, whose name means glow wine. This recipe is from The German Cookbook by Mimi Sheraton (Random House, 1965).
- 1 (750-ml bottle) medium-bodied red wine, such as zweigelt
- 1⁄2 cup sugar
- 8 whole cloves
- 4 lemon wedges
- 4 (4"-sticks) cinnamon
Bring ingredients to a boil, stirring occasionally, in a 4-qt. saucepan and remove from heat. Discard cloves.
Ladle wine into 4 glasses and garnish each with 1 of the cinnamon sticks and 1 lemon wedge. Serve hot.