Nothing spreads Christmas cheer like the scent of homemade gløgg – Danish mulled wine – with its warm Christmas spices.
This recipe for gløgg extract is packed with flavour from orange, blackcurrant cordial, port and rum, which together with the classic Christmas spices make the perfect base for a rich, full-bodied gløgg.
Gløgg extract is easy to make, and you can prepare it well in advance – the flavour only gets better and more intense as December goes on, but it is ready to use after just 2 days.
How to use gløgg extract
When you want to use your gløgg extract, pour the amount you need through a fine-mesh sieve and leave the rest in the fridge with the spices – they keep developing flavour.
The extract keeps well for up to a month or longer, so you can enjoy it all through December. Perfect for Christmas lunches, cosy Advent get-togethers or a cold winter evening.
Remove the orange slices after a couple of days so they don’t spoil.
Homemade gløgg – easy and delicious
When it’s time to serve gløgg, your homemade extract makes a rich, full-flavoured version with very little effort.
- For 6 people you need 1 bottle of red wine and about 150 ml gløgg extract – depending, of course, on how strong you like it.
- Pour both into a saucepan and heat gently to no more than 65°C – do not let it boil.
- Serve the gløgg with raisins and chopped almonds for the full Christmas experience. The raisins sweeten the gløgg naturally, but do taste it and adjust the sweetness as needed before pouring it into glasses.
With this easy recipe you can have a wonderful gløgg ready in minutes – guaranteed to impress your guests and spread some Christmas spirit.
Click here to read more – Gløgg recipe
The tradition of gløgg at Christmas
Gløgg is a fixture of the Danish Christmas and is rooted in old traditions. It descends from the hot spiced wines that were drunk in Europe as far back as the Middle Ages to keep warm through the cold winter months.
In Denmark, gløgg has become a symbol of Christmas hygge and is often served with æbleskiver (Danish pancake balls) – a classic pairing that belongs to December.
Gathering around a steaming cup of gløgg, full of warm Christmas spices and sweet raisins, is for many an essential part of the charm of Christmas markets and family festivities.
Gløgg is more than a drink – it is an experience of hygge, warmth and flavour that ties the Christmas season together.
Gløgg Extract – Homemade Danish Mulled Wine Concentrate with Port
Ingredients
- 1 vanilla pod
- 300 ml concentrated blackcurrant cordial undiluted
- 150 g muscovado sugar (or soft light brown sugar)
- 2 oranges, sliced
- 5 cinnamon sticks
- 12 whole cloves
- 10 cardamom pods
- 10 whole peppercorns
- 4 star anise
- 300 ml port
- 150 ml dark rum
Method
- Split the vanilla pod lengthways and scrape out the seeds.
- Pour the blackcurrant cordial into a saucepan and add the sugar, orange slices, cinnamon sticks, cloves, cardamom pods, peppercorns, star anise, vanilla seeds and the empty pod.
- Set the hob to medium and let it simmer for 20-30 minutes. It should not boil – just simmer until the sugar has dissolved and the spices have released their aroma.
- Scald a preserving jar or similar with boiling water, then pour in the port and rum.
- Then pour in the contents of the pan, spices and all, put the lid on and refrigerate for 2 days.
- After 2 days, remove the orange slices and the extract is ready to use. It can happily infuse for longer, though, so do leave it in the fridge with the spices still in – they add plenty of flavour.
- Strain out the spices when you are ready to use the extract. I pour the amount I need through a fine-mesh sieve and leave the spices in the rest of the extract in the fridge.I mix 150 ml extract with 1 bottle of red wine – but experiment. You may prefer it milder or stronger.
Nutrition
Premium
Det er o,k, at skrive mør rom. Der findes også hvid rom.
Hej Dianna
Hvilken koncentreret solbærsaft bruger du?
Kh Gitte
Hej Gitte
Har faktisk ikke er fast mærke, så det er blot hvad der lige er i supermarkedet:)
Warm wishes, Dianna
Hej. Jeg går ud fra at appelsin skiverne er med skal
Vh Jette
Ok det er selvfølgelig Rom , jeg var lidt for hurtig.
Hej Kate
Kan godt forstå du studsene lidt;-) Det er rettet 🙂
Warm wishes, Dianna
Til sidst i opskriften står 1 1/2 dl mørk som, hvad er det?