Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2–3 bottles of dry red wine (e.g. Rioja)
- 0.4 L rum (at least 54% alcohol; 80% would be better)
- 2 oranges
- 2 lemons (optional)
- 1 cinnamon stick
- 5 cloves
- 1 pinch ground gingerbread spices (optional)
- 1 zuckerhut (lump of white sugar )
Directions
Put the wine into the feuerzangenbowle bowl, and heat it to about 70 °C.
Wash the fruit with hot water.
Peel the oranges and lemons into thin strips, and add the peel to the wine along with the spices.
Place the feuerzange on the bowl and place the zuckerhut on it.
Put the rum into a soup ladle and pour it over the zuckerhut . Then, carefully light it on fire.
When the flame on the sugar has stopped burning, repeat the process with a fresh ladle of rum. Add the rum very slowly this time or you will burn your hand.
When the sugar has completely dissolved, remove the feuerzange and add another ladle of unburnt rum to the bowl.
Remove all solids (oranges, lemons, cloves, and cinnamon stick) from the bowl from the drink.