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Here are a couple of recipes I found on my own search, sound a little more
like Shyrleys family:


Gluehwein

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Beverages
Alcohol Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
60 grams Sugar
1/2 Cinnamon stick
4 Cloves
Peel of 1/2 lemon
1/8 liter Water
1 liter Red wine
Juice of 1/2 - 1 lemon

Put cinnamon, cloves and lemon peel in a paper tea filter; tie
it shut with a piece of white yarn. Together with the water and
the sugar, bring it to a boil in a pot, let sit for 20 minutes.
Take out the tea filter, add the red wine and heat. The art is
to heat the wine up as close to its boiling temperature without
ever getting it to boil (the most important thing about making
gluehwein is that the wine must NEVER boil). Finally, add lemon
juice to taste.

Possible variations: ~ leave away the lemon juice or use orange
juice instead ~ leave away the lemon peel ~ instead of boiling
the tea filter, put it directly into the wine, heat, and let
soak for 30 - 45 minutes (you don't need the water this way);
if you chop up the ingredients before putting them in the filter,
you get a more intensive flavor ~ add a few drops of vanilla
~ add a little cardamom and/or ginger ~ vary the quantities of
cinnamon, cloves and sugar ~ to get the possibly most famous
type of gluehwein, the Nuernberger Christkindlesmarkt-Gluehwein,
use blueberry wine instead of red wine
Typed for you by Volkhart Baumgaertner



Gluehwein


Yield: 8 servings

32 oz dry red wine
1/4 c orange juice
2 tb lemon juice
spiral orange peel
stick cinnamon
4 cloves
8 tb sugar
1/3 c rum

Combine wine, juice, peel, cinnamon, cloves and 4 Tbl sugar in
saucepan. Simmer 8-10 minutes; strain into punch bowl. Heat rum
slightly. Place remaining sugar in large metal spoon or ladle.
Light rum with a match; pour over sugar. Pour burning sugar over
punch.

Ren
"Knowledge will not always take the place of simple observation."
~Arnold Lobel
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