We have left the season of Wassail, but maybe you have gained a taste for the hot toddy? Here are Northern European variations on a theme. My favourite, is Glugg, unless the Glühwein is taken with a Bratwurst in Köln.
Mulled Wine? German Glühwein or Danish Gløgg
Gløgg
This is from https://ohhappydane.com/.
Mix all the ingredients in a large pot. Heat up the mixture for a few minutes (until the sugar is melted). Be careful not to bring it to a boil!
Next you will have to let the mixture rest for minimum 2 days. Preferably, let it rest for 3–4 days in the refrigerator in the pot under a lid. Finally, after a few days of rest, you sieve the mixture and pour the extract into glass bottles.
Store the extract in the refrigerator. Use within a month.
Now you have the gløgg extract to make a portion of mulled wine.
First mix 1/4 of the extract with a bottle of red wine in a large pot. Also add 1 cup of chopped, blanched almonds and 1 cup of raisins.
Heat up the mixture slowly (do NOT boil!)
To sum it up; simply serve the warm gløgg with almonds and raisins in tall glasses with a spoon – to dig up the almonds and raisins!
Glühwein
From https://www.bbcgoodfood.com/
Ingredients
- 1 orange, halved and sliced
- 1 bottle, red wine
- 200g caster sugar
- 5 cloves
- 1 cinnamon stick
- 2 star anise
- 3 slices fresh ginger (peeled)
- 150ml brandy, rum, amaretto, or schnapps
Put the orange slices, wine, sugar, cloves, cinnamon, star anise and ginger in a large pan. Warm gently for 10–15 mins, being careful not to let the mixture boil. Add the alcohol, pour into glasses and serve warm.
Mulled wine recipe
From https://realfood.tesco.com/
Ingredients
- 1 lemon
- 2 oranges
- 8 cloves
- 2 cinnamon sticks
- 4 cm (1.5in) piece of ginger, peeled and sliced
- 60g (2½oz) light-brown sugar
- 60ml ruby port
- 75cl bottle full-bodied red wine
For the garnish
- ½ orange, sliced into half moons
- ½ lemon, sliced into half moons
- 6-8 cinnamon sticks
Method
- Remove the zest from the lemon and one of the oranges with a potato peeler in thin strips, then juice the zested orange. Push the cloves into the remaining orange.
- Put the zest, orange juice and clove studded orange in a large pan along with 2 cinnamon sticks, the ginger, sugar, port, red wine and 750ml (1 1/2 pint) water.
- Put over a low heat and stir until the sugar dissolves, then turn up the heat slightly and simmer gently for 20 minutes.
- Remove from the heat and leave to cool for 10 minutes before ladling into glasses. Garnish with the orange and lemon slices and a cinnamon stick.
First Published January 2023, republished January 2024