Recipe: White & Red Mulled Wine

Posted on Dec 6 2017 - 12:20pm by Guest writer
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By Caroline Fleming of Cook Yourself Happy @CarolineFleming

Rød Gløgg – Red mulled wine

I believe in ‘any excuse’ for a glass of mulled wine, not just when the temperature outside is below freezing. In Denmark we start serving mulled wine in November, as soon as winter has properly stepped into season, and don’t just keep it for Christmas and the ski season. Although skiing holidays would not be the same without mulled wine.

This red mulled wine is lovely served with cookies and will really warm you deep into your soul.

Red mulled wine

SERVES 8

  • 1.5 litres (21/2 pints/6 cups) red wine
  • 18 whole cloves
  • 12 cardamom pods
  • 2 cinnamon sticks
  • 1 whole orange, sliced
  • 3cm (11/4 inch) long thin slice of fresh ginger
  • 200g (7oz/1 cup) raw cane sugar
  • 300ml (10fl oz/11/4 cups) sweet vermouth
  • 200ml (7fl oz/generous . cup) vodka
  • 200g (7oz/generous 2 cups) flaked almonds
  • 200g (7oz/scant 11/4 cups) raisins

Put the red wine, cloves, cardamom pods, cinnamon sticks, orange slices, ginger and sugar in a large saucepan and allow to stand overnight (or for at least 12 hours) with the lid on.

The next day, add the vermouth and vodka and bring to a gentle boil. After simmering for 10 minutes, strain through a sieve to remove all the spices and orange pieces, then add the almonds and raisins and gently simmer for a further 10 minutes.

Serve in glasses or mugs, with teaspoons for easy eating of the raisins and almonds.

Hvid Gløgg – White mulled wine

I only tasted white gløgg for the first time about five years ago. It was in the hotel lobby of my favourite hotel in Copenhagen and was such an unusual taste experience, having only ever had red gløgg before, that it was really quite addictive, and I think I had five glasses before I could stop. Here is my version of that memorable drink.

White mulled wineSERVES 8

  • 1.5 litres (21/2 pints/6 cups) white wine
  • 10 whole cloves
  • 8 cardamom pods
  • 3 star anise
  • 2 tbsp candied orange peel
  • 200ml (7fl oz/generous . cup) of elderflower cordial
  • 160g (53/4oz/3/4 cup) raw cane sugar
  • 2 cinnamon sticks
  • 1 whole vanilla pod (bean), halved lengthways
  • 3cm (11/4 inch) long thin slice of fresh ginger
  • peel of one organic lemon (keep the lemon flesh for thin slices in each cup)
  • 200ml (7fl oz/generous . cup) white rum
  • 200ml (7fl oz/generous . cup) Cointreau
  • 200g (7oz/generous 2 cups) flaked almonds
  • 200g (7oz/11/4 cups) sultanas (golden raisins)

Put the white wine, cloves, cardamom pods, star anise, candied orange peel, elderflower cordial, sugar, cinnamon sticks, vanilla pod, ginger and lemon peel in a large saucepan and allow to stand overnight (or for at least 12 hours) with the lid on.

The next day, add the rum and Cointreau and bring to a gentle boil. After simmering for 10 minutes, strain through a sieve to remove all the spices and lemon peel, then add the almonds and sultanas (golden raisins) and gently simmer for a further 10 minutes.

Serve in glasses or mugs with a slice of lemon, and a teaspoon for easy eating of the sultanas (golden raisins) and almonds.

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