Kasteel De Haar, which played host to our Christmas market
On my recent visit to the Netherlands, I went to my first Christmas market! Thanksgiving week is a little early for most European Christmas markets, but luckily, the Country & Christmas Fair at Kasteel De Haar was open. When we arrived, my father-in-law was kind enough to take us on a tour of the castle that was hosting the market. It was really lovely.
By the time our tour was done, it was dark outside, and all the lights were twinkling and there was music from various carolers and performers around the market. It was magical. (It was also COLD.)
Erin’s first goal was to find glühwein. It’s a type of hot, spiced mulled wine that is popular in German Christmas Markets — and luckily, also found in Dutch ones. I’d never had glühwein before.
First gluhwein requires a selfie…it’s a little grainy because night
From Erin: I was so excited for the first glühwein of the season! (And Kate’s first glühwein, ever.) It’s a staple of every Christmas market I’ve ever visited, though it goes by different names in each country. Germany serves glühwein; in France, it’s vin chaud. I was just at the Christmas market in Tallinn, Estonia, and every other booth was serving glögg. Doesn’t matter what you call it — it’s hot, just a tiny bit boozy, and perfectly acceptable to drink before noon. Plus, it doubles as a hand-warmer, which is a godsend when you’re walking outside in the winter. (Europe is cold right now.)
Kate: I’d forgotten about the hand-warming benefits! Well, after we’d finished our first glühwein, we went looking for food (and, if I’m honest, more glühwein), and eventually settled on rookworst sandwiches. Turns out, sausage sandwiches with a good mustard make a great accompaniment for glühwein!
Simple rookworst sandwich was so perfect with our second glühwein
The recipe that I found at thekitchn.com was the closest to the flavor I experienced at the Dutch Christmas market. It also seems to be a pretty traditional version of glühwein. I have included their recipe here:
Glühwein Recipe
Ingredients
- 1/2 medium orange
- 3/4 cup water
- 1/4 cup turbinado or granulated sugar
- 20 whole cloves
- 2 cinnamon sticks
- 2 whole star anise
- 1 (750-milliliter) bottle dry red wine
- Rum or amaretto, for serving (optional)
Instructions
Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside.
Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.
Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn’t reach a full simmer.
Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
I hope you have a chance to make and enjoy this glühwein this holiday season, or really any time this winter!