Glogg, Mulled Wine

No Christmas party without Gløgg!
This boozy hot drink has lots of memories attached. Skating on the ice rink around Kongens Nytorv in Copenhagen in my mid twenties, without a care in the world – not even the fact that alcohol and ice skating probably isn’t the best mix! And walking around a snowcovered, and to-the-brim fairylight lit Tivoli with my husband, the year we spent Christmas in Denmark.
Add a Nordic touch to your Christmas with this traditional Danish Gløgg. Mine has snaps in it, as it did in Tivoli, and I’ve added some cool garnish too! Merry Christmas!

GLØGG – MULLED WINE
makes 1 litre, serves 6

1 bottle of good quality red wine (I like Central Otago Pinot Noir)
1/3 cup snaps/akvavit
1 cup port wine
1 cup freshly squeezed orange juice
1 cup water
1 tablespoon cardamom pods
2 cinnamon sticks
6 whole cloves
3 whole all spice
2 star anise
orange peel of 1 orange
275g sugar
1/3 cup raisins
¼ cup sliced almonds

Place the port wine in a bowl with the raisins and leave to soak for 24 hours. Pass the port wine and raisins through a sieve, and set the raisins aside. Place the port with water, orange juice, spices, orange peel and sugar in a pot and simmer on low heat for 30 min. The Gløgg mix can be made ahead of time, and kept to use at a later time.

Pass the Gløgg mix through a sieve and remove (and discard) the spices. Add the wine to the Gløgg mix and heat over a gentle heat, do not boil (as this will burn off the alcohol). Add the soaked raisins and sprinkle with almonds. Serve hot, decorated with a cinnamon stick and dried orange slice!

Enjoy this hot drink with respect. The alcohol can hit hard, especially in cold weather!

DRIED ORANGE SLICES

Preheat oven to 120° C. Slice 2-3 oranges thinly and place on baking paper on a baking tray. Heat for about 1 hour or until completely dry.

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