JANUARY 22 – 22 – TIME TO MULL IT OVER?

Pic by courtesy of YuliaSlept from Pixaby

We have left the season of Wassail but maybe you have gained a taste for a hot punch? Here are Northern European variations on a theme.

Mulled Wine? German Gluhwein or Danish Gløgg

https://ohhappydane.com/mulled-wine-or-danish-glogg/

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. Preferable 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!

Gluhwein

https://www.bbcgoodfood.com/recipes/gluhwein

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

https://realfood.tesco.com/recipes/mulled-wine.html

Ingredients

  • 1 lemon
  • 2 oranges
  • 8 cloves
  • 2 cinnamon sticks
  • 4cm (1.5in) piece 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

  1. 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.
  2. 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.
  3. Put over a low heat and stir until the sugar dissolves, then turn up the heat slightly and simmer gently for 20 minutes.
  4. 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.
Druids at All Hallows, by the Tower

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