December 10, 2018


Feuerzangenbowle and Glühwein are German traditions that long have been a part of my family’s Christmas celebrations.  Glühwein is warmed mulled wine. Feuerzangbowle is an amped up version of glühwein, where a rum-soaked sugar cone is set on fire and dips into mulled wine.  
People are always drawn to sit around the Feuerzangenbowle because it is spectacular.  It brings people together to talk, laugh, and enjoy one another’s company.  That’s what this season is all about!
Feuerzangenbowle is prepared in a bowl suspended over a small burner.  The bowl is filled with dry red wine, mulling spices, orange quarters, and juice from a lemon.  A metal grate sits on top of the bowl to hold the sugar cone.  The sugar come is soaked with rum and then lit, which results in melting and caramelizing.  The burner keeps the wine warm.
The rum needs to be at least 151 proof to burn properly.  Make sure to use a dry red wine.  You can sometimes find Glühwein at wine stores during the Christmas season; the bottled Glühwein makes a great base for this, but I still like to add the other spices and ingredients to boost the flavor.   (Try to find the Nuremburg bottled one; there are many with German labels made in Italy, which are not as good.)
Nothing can compare to the mulling spices from Williams-Sonoma. They have such a wonderful aroma.  (For a non-alcholic drink, add a jug of apple cider to your crock pot with these mulled spices, and your home will smell like a cozy Christmas heaven!  Add mulling spices to a sachet or mulling space ball so that you do not need to use a strainer.)
I found the Feurzangenbowle online through a specialty German seller on Amazon.  It is made of a special glass.  If you don’t have the Feurzangenbowle bowl and heater, you could also use a big pot over the stove.  If you can’t find a grate and sugar cone, you will still have a delicious mulled wine without it.
I am happy that Feuezangenbowle is now part of my annual Christmas party.  I look forward to enjoying the festive magic of this special tradition.  Get [the sugar cone] lit, and get merry!
Yields 8-10 servings

2 bottles (750 ml) dry red wine
One large orange, quartered with peel 
Juice of one lemon
1/4 cup dried mulled spices 
500 ml rum, at least 151 proof 
1 sugar cone  

Pour the wine into the bowl. Add the orange peel, lemon juice, and the mulled spices.  Light the burner and place the bowl over the burner. Allow the mixture to heat up but do not bring to a boil.

Once the wine is warm, add the grate over the bowl and place the sugar cone on top.  Pour rum over the sugar cone and light it.  The melting sugar is dropped directly into the bowl.  Pour enough rum over the sugar cone so that it is all melted while burning, repeat if necessary.  As soon as the sugar is melted and burned, the Feurzangenbowle is ready to serve.

Source: Family Tradition!

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