Gløgg Extract – Homemade Danish Mulled Wine Concentrate with Port
Recipe for homemade gløgg extract with port – a Danish mulled wine concentrate with blackcurrant.
Servings 12 servings
Calories 2194kcal
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
Instructions
- 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
Calories: 2194kcal | Carbohydrates: 392g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 1246mg | Fiber: 17g | Sugar: 321g | Vitamin A: 761IU | Vitamin C: 278mg | Calcium: 492mg | Iron: 6mg