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Gløgg (Danish Mulled Wine)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
5 min
Prep
30 min
Cook

Ingredients

  • 1 bottle (750 ml) red wine
  • 100 ml (scant 1/2 cup) port wine
  • 100 g (1/2 cup) sugar
  • 1 orange, zested in strips
  • 2 cinnamon sticks
  • 6 whole cloves
  • 4 cardamom pods, crushed
  • 50 g (1/3 cup) raisins
  • 50 g (1/3 cup) blanched almonds, chopped

Method

  1. Combine the red wine, port, sugar, orange zest, cinnamon sticks, cloves and cardamom in a saucepan.
  2. Heat gently over low heat, without letting it boil, for 20-30 minutes to infuse the spices.
  3. Stir in the raisins and almonds during the last 5 minutes of heating.
  4. Strain out the whole spices if desired, or leave them in for a more rustic presentation.
  5. Serve warm in heatproof glasses or mugs, with a few raisins and almonds spooned into each serving.

Introduction: A warmly spiced mulled wine studded with raisins and almonds, gløgg is the drink of the Danish Christmas season, traditionally served at julefrokost gatherings and Christmas markets alongside æbleskiver.

Cultural Background: A warmly spiced mulled wine studded with raisins and almonds, gløgg is the drink of the Danish Christmas season, traditionally served at julefrokost gatherings and Christmas markets alongside æbleskiver.

Tips: Keep the heat low throughout — boiling the wine cooks off the alcohol and flavour. Make a batch a day ahead and gently reheat; the flavour deepens overnight.

Variations: Add a splash of aquavit or brandy for extra warmth. A non-alcoholic version can be made using red grape juice and a splash of orange juice in place of wine and port. Naturally vegetarian and vegan as written.

Storage: Refrigerate in a sealed bottle or jar for up to 5 days.

Reheating: Reheat gently on the stovetop over low heat, without boiling.

Nutrition: Approx. 180 kcal, 1g protein, 3g fat, 18g carbohydrates per serving.

FAQs

Q: Can I make a non-alcoholic version?
A: Yes, substitute the wine and port with red grape juice and a little orange juice, using the same spices and timing.

Q: How far ahead can I make gløgg?
A: It can be made up to 5 days ahead and reheated gently, as the spice flavours often improve with a day's rest.

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