Gløgg, Danish mulled wine

[taxlady]

I make this for Yule / Winter Solstice

Ingredients:

1 750 ml bottle of red wine​

1/4 750 ml bottle of vodka​

250 g sugar (~ 1/2 pound)​

5 cardamom pods​

1 cinnamon stick​

2-4 whole cloves​

the grated rind of one organic orange (can be left out)​

Instructions:

1. Mix all of the above in a large pot and let it sit for an hour or two or even overnight. Heat it to almost boiling, but don't let it boil.
2. Add 75 grams of raisins and 100 grams of blanched almonds. If serving in a glass, be sure to put a spoon in the glass before pouring to prevent breakage.
3. It might be a good idea to leave out the almonds and only add those to the glasses/cups of the people who are not allergic to nuts.
4. Put the cloves in a tea egg so they can be removed before serving.

Note:
Many people age it for a month or so after step 1. I don't recommend leaving the cloves in for that. I recommend taking them out once the gløgg has cooled off enough to store it. If you do age it, you will need to heat it before serving. I have never planned ahead enough to age it. I usually just make it start to finish on the day I will be serving it.

Edited to add: It's a good idea to get the raisins into the liquid as soon as possible on the day you will be serving the gløgg. They are best when plumped with your wine mixture.

 

[In A Pickle]

Wow that sounds punchy!
I first read it as 1750 ml bottle of wine, I thought blimey Canadian wine bottles are big
Thanks for that, I’ve book marked it

 

[taxlady]

Wow that sounds punchy!
I first read it as 1750 ml bottle of wine, I thought blimey Canadian wine bottles are big
Thanks for that, I’ve book marked it

If it seems too alcoholic for your taste, then cut back on the vodka.

 

[In A Pickle]

Also nice touch considering nut allergy sufferers, my son is one of them.