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Wine boiled with quince

Wine boiled with quince

I arrived with a mulled wine for you. The idea with quince belongs to my friend. That's how they drink quince mulled wine at home. I didn't know until now ... A beautiful evening ..

  • 2 cups of wine
  • 3 tablespoons sugar
  • 2 slices of quince
  • 2 orange slices
  • 1 tip of anise knife
  • 1 teaspoon grated cinnamon

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Boiled wine with quince:

We put the wine with the sugar in a kettle. We put it on the fire, give it a few boils and turn it from time to time with a spoon until the sugar melts.

Add the anise and cinnamon, leave it on the fire for about 1 minute. Take the kettle from the stove, put the quince and orange slices and cover with a lid. Let the wine cover for about 2 minutes to taste the fruit.

We put in the cups and serve. For a greater cinnamon flavor, we introduce 1 bar in each cup.

Enjoy your meal...


Cinnamon mulled wine recipe - The secret of a fantastic mulled wine

The recipe for mulled wine with cinnamon is ideal for the holidays! Boiled wine is a drink that dates back to before the 1300s, being then prepared with cinnamon, anise, pepper, ginger, cloves, sugar and oregano. Now, people still enjoy this drink that helps ward off colds, is delicious, warms you up and helps you get through the frosty nights.

The recipe for mulled wine with cinnamon is a beneficial way to get rid of the cold, it being one of the most drunk dishes around the winter holidays. Moreover, quality mulled wine helps eliminate gastrointestinal diseases.

The benefits of mulled wine

In addition to repelling colds and helping to protect or eliminate gastrointestinal diseases, mulled wine lowers "bad" blood cholesterol and keeps blood vessels elastic.

Moreover, mulled wine is rich in antioxidants, lowers blood pressure and has similar effects on the body as aspirin.

It is important to consume a quality wine when you choose to prepare the recipe below to enjoy all the benefits listed here. Commercial wine is often made with chemicals that have no beneficial effects on health.

Therefore, the secret of an excellent mulled wine is to opt for a 100% natural wine.

If you choose to buy wine, you must know that there are also a lot of quality wines on the market. It is important to choose a semi-dry wine because sweet wine can have an unpleasant taste during fermentation.

For an excellent mulled wine, you need:

• semi-dry red wine
• cinnamon sticks
• cloves
• Orange peel
• apple slices.

It is important not to add sugar because it covers the aroma of the wine.
The wine should not be boiled, but only warmed. If you boil the wine, all the alcohol will evaporate.

After the wine has warmed up well, add the above spices. Add the dried spices first and only then the fruits. After you have added the fruit, leave the wine on the fire for only 2-3 minutes.

Then, put the wine in the cup and put a slice of apple for ornament.

Enjoy a delicious mulled wine with cinnamon!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


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Too much sugar will cover the natural aroma of the wine

The sugar is mixed very well, until completely melted and then cinnamon is added, in the form of a stick (sticks or pieces), not powder (this will give the wine a cloudy and unpleasant consistency). Boil for another 5 minutes, turn off the heat, remove the cinnamon stick and pour into cups. Serve very hot.

For a more glamorous recipe you can use: orange peel, apples, nutmeg, pepper, cardamom, anise, etc. But we recommend not to use more than 3 spices, because the wine will get too strong, unpleasant taste.

The basic rule in preparing a perfect mulled wine is to add after boiling together with the sugar and cinnamon, first the dry spices and then the fruit - just 2-3 minutes before taking it off the heat, writes b1.ro.

Here's how you can combine the spices for a successful mulled wine!
cinnamon, cloves and orange peel (orange peel is added at the end)
cinnamon, orange peel and a few slices of apples
cinnamon, apple and anise
cinnamon, pepper and cloves
chili, peppercorns, orange juice and peel (in this combination, reduce the amount of sugar and add just a little chili, a knife tip!


Quince

"In the aroma of quince you can hear the voices of roosters and a fairy ascending to the lights of the flowers." /> :)

A source of inspiration for poets, a portal open to the nostalgia of childhood where my grandmother put quince at the windows, this fruit dressed in solar yellow, comes to make our autumn even more beautiful! Quince, also called Adonis apple, has an aroma made up of 150 volatile components, which make it truly unforgettable. />

The first evidence of the presence of quince in Central Europe was recorded in 800 AD in the “Pharmacopoeia Lorsch.” Lorsch is a historical monument monastery in Germany, part of the Unesco World Cultural Heritage, since 1991. In the early Middle Ages, Lorsch Monastery, with its large garden full of medicinal plants, was a true foundation for medicine at the time, being considered an exceptional center of medical knowledge. which was also included in the Unesco World Heritage List in 2013 for the value of the documents contained.

In ancient Greece, quinces were first cultivated around 600 BC. and they were considered a symbol of happiness, love and fertility.

The ancient Greeks made quinces with honey, calling the mixture "melimelon", and later, the Portuguese called quinces "marmelo", a name that is reflected in the word "marmalade" today. The ancient Greeks treated the sick with this mixture of quince and honey, being indispensable in travel, along with supplies.

Hippocrates, the most famous physician of antiquity and also the father of medicine, prescribed quince for gastrointestinal problems, fever and potency.
The ancient Romans cultivated quinces around 200 BC. and called the fruit "woolly apple," because of its fluffy shell, and in the Caucasus, the first quinces were grown 4,000 years ago.

The first evidence of the presence of quince in Central Europe was recorded in 800 AD in the “Lorsch Pharmacopoeia.” Lorsch is a historical monument monastery in Germany that has been part of the Unesco World Cultural Heritage since 1991. In the early Middle Ages, Lorsch Monastery, with its large garden full of medicinal plants, was a true foundation for medicine at the time, being considered an exceptional center of medical knowledge. which was also included in the Unesco World Heritage List in 2013 for the value of the documents it contains

Portuguese researchers from Fernando Pessoa University in Porto studied inhibitory properties of quince in terms of human cancer cells. While quince leaf extract inhibited cell growth colon cancer, fruit extracts like and from seed, had a strong effect against kidney cancer cells. The researchers concluded that quinces can be helpful in both prevention as well as in the treatment of tumors. These findings have been confirmed by additional studies with quince extracts, which also prevent the growth and spread of prostate and breast cancer cells.

Flavonoids, present in abundance, have been identified as the most effective components of quince in the treatment of cancer. French scientists have also discovered that isolated flavonoids do not give satisfactory results, compared to the natural active combination in quince.

Allergies are due to a malfunction of the immune system, which responds to certain substances (called allergens) and which are normally harmless. Mast cells are cells involved in the functioning of the immune system, which release histamine from within them.


In the case of allergies, histamine is released in excessive amounts, and the typical symptoms appear immediately, including inflammation and itching. It has already been proven in the laboratory that gout can inhibit histamine release, so they are Allergy. In 2016, German researchers at the University Medical Center in Freiburg investigated how well a nasal spray works with a spray containing quince extract, on pollen allergy, the results being amazing and without side effects.

There are more and more children suffering from gastroesophageal reflux. As a result of investigations performed on young patients up to 5 years of age, it was found that after 4 weeks of administration of 0.6 milliliters of quince syrup per kilogram of body weight, the symptoms improved just as well. to all children, regardless of age, without side effects.

Quince contains plenty of vitamin C, amygdalin, potassium, magnesium, sodium, zinc, iron, copper, manganese and fluorine, flavonoids, tannins, tannic acid, organic acids, proteins, fiber, carbohydrates and mucilages.

Among the fibers contained in quince is pectins . Quince is considered a "bomb" of pectins. They belong to the group of soluble fibers, which have an extraordinarily beneficial effect on the intestine: they have the ability to turn into a gel, so that binds large amounts of water, cholesterol, bile acids, heavy metals and then eliminates them. Even radioactive particles such as Cesium -137, strontium or plutonium, bind to pectins and are then eliminated from the body. Pectins also promote the growth of beneficial bacteria, and the microorganisms that cause diarrhea, can be suppressed.

Flavonoids have activity antioxidant, and those contained in quince also include the substance Quercetin, which has already been named in research circles, the king of flavonoids. Quercetin works against inflammation and allergies, inhibits growth Helicobacter pylori bacteria (bacteria that live in the stomach and are responsible for the development of gastritis, gastric and duodenal ulcers) and can prevent gout, cardiovascular disease and cancer. Quercetin is in quince peel. While 100 grams of shell contains 18 milligrams of Quercetin, the core contains only traces of it. Quince seeds CONTAINING vitamin B17, also called amygdaline or the anticancer vitamin, which I wrote about in more detail in the article on apricots.

Quince therefore has properties antioxidants, anti-inflammatory, antiallergic, antibacterial, antiviral, anticancer, of DETOXIFICATION, being a good liver protector - fights hepato-biliary disorders, has a role ANTI, successfully reduces cholesterol, blood pressure, improves view, keep constant blood sugar level, cures infections of respiratory tract, ale urinary tract, has effect expectorant, stands up heart activity, of the system digestive, being recommended in allergies, for detoxification of heavy metals, in the tonsillitis, bronchitis, in the cold, flu, angina, pulmonary emphysema, hoarseness, productive cough, mucosal inflammation, gastroesophageal reflux, intestinal colic, gastritis, ulcer, chronic diarrhea, dysentery, inflamed hemorrhoids, chronic hepatitis, liver failure, skin irritations, sores, burns, , cancer, tumors.

HOW TO CONSUME

Tea can be made from quince seeds. Boil 2 teaspoons of seeds in 250 ml of water for about five minutes. Then remove the seeds and drink the tea in small sips. In addition to the indigestion it cures, quince seed tea banishes anxiety and insomnia.

It can also be done tea and quince peel. Boil the peel of a quince in 250 ml of water for 3 minutes then cover for 5 minutes. Quince peel tea it is a cure for sore throats, cleanses and purifies the body of toxins.

DROP IN THE KITCHEN


Quince shows us that "medicines" can taste delicious. "Melimelon" - Quince honey prepared by the ancient Greeks can be obtained very easily, but the benefits are innumerable. Wash the quince without peeling it and cut it into cubes about the size of a hazelnut, then cover with honey. Leave the mixture in a dark and cool place for 4-5 days, after which it can be served daily, 2-3 tablespoons on an empty stomach.

Quince compote prepared with cinnamon is an excellent remedy for gout and rheumatism. Quince syrup, in addition to the benefits of gastroesophageal reflux, is an excellent remedy for increased blood pressure, due to the large amount of potassium it contains.

OTHER USES

Quince is also used in skin care products, which, due to its calming and anti-inflammatory effect, accelerates the healing of wounds, hemorrhoids, heals cracked, inflamed or sun-damaged skin.

STORAGE

Quince varieties grown in Switzerland, Germany and Austria are not suitable for raw consumption because they are hard and bitter from too many tannins. There are also varieties that can be eaten raw, those grown in Turkey, being the tastiest. Fluff on quince should always be removed with a soft cloth before eating the fruit, as it contains a lot of bitter substances.

Quinces can be stored for up to two months in a dry and cool place, preferably in the cellar, cellar. Well-cooked quinces can be stored in the refrigerator for about two weeks. Over time, brown spots may appear on the skin, but they do not affect the taste or healing properties of quince. Quince they can even freeze and can be kept like this for 1 year, thawing only the portion that is consumed. As the strong smell of quince can be easily transferred to other foods during storage, it is recommended to store quinces separately.

CONTRAINDICATIONS

Quince is not recommended in case of constipation.
Quince intolerance.


Properties:

  • It has anti-inflammatory, analgesic, astringent, emollient, tonic and expectorant action
  • Consumption of quince has the effect of lowering blood sugar
  • Tannin, in combination with pectin, maintains the health of the digestive mucosa, helping to eliminate toxins, the effect being that of toning the body.
  • High potassium levels help lower blood pressure
  • The vitamin C content in quince is a good remedy for colds and flu
  • Dried leaf tea is an adjunct in case of heart failure and liver disease.

Aromatic, tasty, sweet-bitter, it is suitable for any meal or dessert. & Icircnsă, I always choose sweet, as it is already known. :)

Today I propose a simple, healthy and tasty recipe!


GUTUI MACERATE

Phytotherapist Constantin Milică says about this fruit that it is particularly beneficial in the diet of children, the elderly, convalescents and the sick, due to its effects. invigorating.

People who suffer from anemia can consume quince macerate with cinnamon. Put a handful of chopped stalks and quinces in a jar of water. Add a handful of finely chopped mountain bark.

Put the lid on and leave it to soak for 12 hours in a shady place in the house. Strain and store in a cold brown bottle. Drink during the day, instead of water.


Twisted mulled wine recipes

We don't know how you are, but we were overwhelmed by the frrrrig from the first temperatures with minus, and as mulled wine and cold make a good home, this magical liqueur quickly settled into our habits.

Boiled wine is an easy-to-make wine-based cocktail and a wide range of spices cooked together. If in the past this drink was made precisely to cover the defects of a wine, fortunately, today we should not have problems with the quality of wine, because even the cheapest wines can be an excellent basis for this cocktail. So don't think about opening the wine bottle kept for special occasions!

Why only red wine for cooking? Because it is denser than white or pink and manages to retain its aromas and qualities even after boiling.

When to drink mulled wine? After you get home cold, after you have given all the snow in front of the house, when it rains, when it snows, when you realize that you don't like the wine you just bought or whenever you want.

Below are some of our favorite recipes for mulled wine, but also some tips for making the best wine cocktail.

Vin Fiert Light

This recipe is as easy to drink as it is to drink, and because it is a light mulled wine recipe, it can be drunk more often than others.

Ingredient:
a bottle of semi-sweet red wine at 750ml
2 oranges
3 anise stars
3-4 cloves
2 cinnamon sticks
1 nutmeg powder or 2 peppercorns
2 cardamom berries

Slice the oranges and put them on the stove together with the wine and all the other spices. If we want a weak and more aromatic wine, then we can boil the wine for 1 minute. If we want to keep all the qualities of the wine, and the aromas to be just enough, then we bring the wine to a temperature close to the desired one, but without boiling it. If you don't like it or you don't have nutmeg, cardamom or pepper in the house, you can make this recipe without any problem, it will only lack the taste.

Dizzy Boiled Wine

Ingredient:
a bottle of red wine at 750ml
1 large orange
2 aniseed stars
3 cloves
2 cinnamon sticks
1 nutmeg powder
50ml of brandy
2 tablespoons raw / brown / white sugar
or 3-4 tablespoons of honey / agave syrup
1 vanilla pod

Well, this recipe contains two ingredients that give the drink a special taste. It's about brandy and vanilla. And for the recipe to be followed exactly, you need to use a vanilla and brandy pod, not essence, flavor or vanilla sugar. So let's get to work!

Add the sliced ​​orange, wine and sweetener (sugar / syrup / honey) to a large bowl and leave them on the fire until they are firmly embraced. Then we introduce them to anise, cloves, cinnamon, nutmeg and vanilla and let them heat over low heat.

The brandy can be added at the end, simply, or if you want to impress the guests, then the brandy can be added by them, before serving. Specifically, pour the brandy into a teaspoon rolled in sugar, set it on fire over the finely boiled cup, and after the brandy and sugar become one and the same, pour the caramelized drink into the mulled wine in the cup, mix and enjoy! For the teaspoon experiment, you must have a quality brandy, otherwise it will not catch fire.

Wine and Boiled Cider

Like the first one, this recipe is made as you would say Yum! You need some already classic ingredients for mulled wine recipes, only we replace the orange with the apple and, in addition, we add apple cider.

Ingredient:
a bottle of red wine at 750ml
1 medium apple
300ml of apple cider
2-3 stars of anise
3-4 cloves
3 cinnamon sticks
1 nutmeg powder

Slice the apple and put it in a bowl with the wine, apple cider and all the other spices, let them simmer until it starts to boil and then turn off the heat.

In any of the mulled wine recipes, finally strain the wine to remove the spices and don't forget to serve it hot. You can decorate the glass with slices of orange, anise, cinnamon sticks or anything else you want.


How to prepare the best mulled wine!

Country red wine is best, but if you don't have one at home, you can buy 1-2 bottles of red wine from the supermarket. Choose a semi-sweet wine, with medium strength.


Leave the wine in a carafe for about half an hour, to "rest", then put it to boil, over medium heat. When it starts to boil (and not before!) Add caster sugar, 2-3 tablespoons, depending on taste. Be careful not to add too much sugar because the "sweetness" will cover the natural aroma of the wine.

The sugar is mixed very well, until completely melted and then cinnamon is added, in the form of a stick (sticks or pieces), not powder (this will give the wine a cloudy and unpleasant consistency). Boil for another 5 minutes, turn off the heat, remove the cinnamon stick and pour into cups. Serve very hot.

For a more glamorous recipe you can use: orange peel, apples, nutmeg, pepper, cardamom, anise, etc. But we recommend not to use more than 3 spices, because the wine will get too strong, unpleasant taste.

The basic rule in preparing a perfect mulled wine is to add after boiling together with the sugar and cinnamon, first the dry spices and then the fruit - just 2-3 minutes before taking it off the heat.

Here's how you can combine the spices for a successful mulled wine!

- cinnamon, cloves and peel.

orange (orange peel is added at the end)


- Cinnamon, orange peel and a few slices of apples


- Cinnamon, apple and anise


- cinnamon, pepper and cloves


- chili, peppercorns, orange juice and peel (in this combination, reduce the amount of sugar and add just a little chili, a knife tip!)

On cold winter evenings or even at the Christmas table, enjoy with your loved ones with a steaming cup of mulled wine and a fairytale atmosphere.


Recipes for mulled wine with cinnamon

Recipes for mulled wine & # 8211 Winter aroma at the stove

1.Wine boiled with rum

Boiled red wine, flavored with cinnamon and other flavors (cloves, orange or lemon slices) is a traditional winter drink. There are also many variants of cinnamon mulled wine. For example, in Germany a little liqueur or rum is added and instead of red grape wine, currant or cherry wine is used. Austrian nun Hildegard von Bingen confirms the healing powers of this drink. In her manuscript was discovered a recipe for mulled red wine with cinnamon for bad moods, rheumatic fever, gout or viral infections.

2. Wine boiled with cinnamon & # 8211 recipe by the nun Hildegard von Bingen

Take a steel bowl, pour red wine into it. Add a few leaves and pieces of cinnamon tree wood and cover with a lid. Put the pot on low heat. It is recommended to be consumed when hot, several times a day, until healing.

3. Boiled wine with cinnamon and ginger

Put in a pot 3 cups of red wine, 2 cinnamon sticks and 1 cm of sliced ​​ginger root. Cover with a lid and put the pot on low heat. After boiling, add a pinch of turmeric powder and remove from the heat. Let it infuse for another 20 minutes, then strain it and drink it hot.


Video: GlühweinGerman mulled wine optionally with quince (January 2022).