Gløgg – a hot and sweet mulled wine – goes hand in hand with the Danish Christmas season. Many Danes add additional alcohol in the form of schnapps or rum for fuller flavour and kick. You can also add fresh ginger for extra spice or chilli for heat. Enjoy!
Serves 6 people
Prep: 10 minutes
Cook: 35 minutes
- 2 oranges, organic
- 2 dl / 0,8 cups water
- 3 cinnamon sticks
- 10 whole cloves
- 5 cardamom pods
- 6 tbsp dark brown sugar
- 1 bottle red wine
- 1-2 slices fresh ginger (optional)
- Raisins, whole blanched almonds and orange slices for serving
- Thinly peel the zest of half an orange with a vegetable peeler. Juice both oranges and add the zest and juice to a saucepan.
- Add water, spices and dark brown sugar to the saucepan. Bring to the boil and simmer over medium heat for 30 minutes.
- Remove the orange zest and whole spices from the saucepan and continue to serving instructions – or, for more intense flavour, turn off the heat and let the mixture soak overnight before removing the zest and spices.
- Add the red wine and heat the Gløgg until hot but not boiling. Add additional spice or alcohol as desired.
- Serve hot in glasses or mugs with raisins, whole blanched almonds and orange slices.
Did you know
Gløgg originates from our good neighbours in Sweden and is similar to the Glühwein found in Europe’s alpine areas.