Gløgg

Gløgg is the classic Danish version of mulled wine containing ingredients such as red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves and bitter orange and akvavit. To prepare Gløgg, spices are mixed into the wine, which is then heated to 60°-70° Celsius. The temperature should not be allowed to rise above 78.4° Celsius in order to avoid evaporation of the alcohol. When preparing glögg using spices the hot mixture is allowed to infuse for at least an hour and reheated before serving. Gløgg is a part of Christmas parties served with æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. Gløgg can also be made alcohol-free by replacing the wine with fruit or blackcurrant juice or by boiling the gløgg for a few minutes to evaporate the alcohol. In Denmark non-alcoholic Gløgg can be bought ready-made. These days there are many variations containing white wine, Madeira, brandy or vodka. Gløgg is very comparable in taste to modern Wassail or mulled cider.

Here is the recipe I use to make traditional Gløgg.

Ingredients

Gløgg essence

750 ml red wine

250 g brown sugar

20 g ground cinnamon

20 g ground allspice

20 g ground cloves

10 g ground cardamom

Gløgg

250 g raisins or sultanas

300 ml port wine

1.5 liter red wine

200 ml dark rum

200 ml akvavit

1 orange zest and juice

100 g chopped almonds

Method

The Gløgg essence is made by heating the red wine with the spices and sugar in a pot to approx. 75ºC. Place the raisins or sultanas in a container with port wine and allow them to soak preferable for at least 24 hours. Blend essence with red wine, rum, akvavit, orange zest and juice in a pot. Heat the Gløgg to approx. 75ºC, blend in the fruit port wine mixture and almonds. Serve warm in cups or glasses with a spoon with æbleskiver, klejner or brunekager.

Note: In the old days we used whole spices in the essence and allowed cooling in the pot before sifting the essence. If akvavit is not readily available you may use vodka or a flavoured schnapps.