Gløgg (Danish Mulled Wine) #SundayFunday
Whether you call this Gløgg (Danish and Norwegian) or Glögg (Swedish), this Scandinavian mulled wine is warming, delicious, and easily made ahead of time which makes it just perfect for festive parties. There are almost as many variations on this as there are Scandinavians, probably. But the one I like the best includes Aquavit which is a clear, grain-based alcohol that's been infused with seeds and spices. This version that I found is made with caraway seeds and star anise; its scent is spicy and alluring.
Today the Sunday Funday bloggers are sharing cups of our favorite winter warmers. Here's the line-up to keep you toasty warm during this season...
Fernet Hot Toddy from Amy's Cooking Adventures
Gløgg (Danish Mulled Wine) from Culinary Cam (you're here)
Keto Bullet Coffee from Sneha's Recipe
Orange Hot Chocolate from A Day in the Life on the Farm
White Chocolate Mocha from Palatable Pastime
Gløgg (Danish Mulled Wine)
Ingredients
1/2 cup raisins + more for garnish
1 cup Aquavit (you can substitute with brandy or vodka, if you prefer)
1 bottle of red wine, 750 ml
2 cup port wine (I used 10-year aged tawny port)
1 cup water
1/2 cup granulated sugar
3 to 4 cinnamon sticks + more for garnish
5 to 6 whole cloves
4 cardamom pods, cracked open
1/2 teaspoon allspice berries
1/2 teaspoon juniper berries
3 to 4 pieces candied ginger
peel from 1 organic lemon (I used a Meyer lemon) + more for garnish
blanched silvered almonds, for garnish
fresh cranberries, for garnish
Procedure
Place 1/2 cup raisins in a glass bowl. Pour in 1 cup aquavit. Let soak for 30 minutes. Add 1/2 cup sugar to a large pot and stir in 1 cup water. Heat and stir until the sugar is completely dissolved. Reduce the heat and add cinnamon sticks, cloves, cardamom, allspice, juniper, candied ginger, and lemon peel. Simmer for 5 minutes. Pour in the aquavit-raisin mixture and the red wine. Add in the port. Bring everything to a simmer but do not let it boil! Adjust seasoning and sweetness to taste. To serve, strain the Gløgg to remove the spices. Place a pinch of raisins and slivered almonds in the bottom of your serving glass. Pour in the heated Gløgg. Garnish with a cinnamon stick and a cocktail pick with fresh cranberries and lemon peel. Serve immediately. Skål!
Well, that is a wrap for our 2022 series of Sunday Funday themes and posts. We will be skipping next week for Christmas, but we will be back on New Year's - Happy 2023! - with meat dishes. Stay tuned.