Hey there, I’m Eileen.

Welcome to my site! This is a diary about food cultures, travelling and tons of recipes. Roam around and feel free to cook whatever inspires you – enjoy!

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How to make German Blueberry Glühwein (mulled wine)


Prep Time: 10 Minutes
Prep Time: 10 Minutes
Total time: 20 Minutes


Syrup Base
  • 2 oranges
  • 1 lemon
  • 1 lime
  • 300 g of frozen blueberries
  • 200 g caster sugar
  • 8 whole cloves
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • 1 whole nutmeg (for grating)
  • 1 vanilla pod
  • 2 star anise
  • 2 bottles red wine (e.g. Chianti)


1. For the syrup: Peel large sections of peel from the oranges, lemon and lime using a knife or a speed-peeler.
2. Put the sugar in a large saucepan over a low heat, add the pieces of peel and squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves and about 12 to 16 gratings of nutmeg.
3. Halve the vanilla pod lengthways and add to the pan. Now add the frozen blueberries and let simmer for 2 minutes.
4. Then stir in just enough red wine to cover the mixture in the pan. Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil.
5. Keep on a rolling boil for about 4 to 5 minutes.
6. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve. Enjoy!
The reason I’m doing a syrup first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine.

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