It's warming, it's spicy, it's flavourful and good for the soul (in small doses) and it's obviosuly perfect for winter. This recipe comes through mixing and testing a variety of recipes that are out there. It has been my go-to for many years :)
Don't despair if you don't have all the spices, use what you have or can find and make it your own.
This recipe makes approximately 1 litre of extract.
● 500ml red port
● 150ml dark rum (optional)
● 300ml freshly pressed orange juice
● 200g coconut blossom sugar for a "healthier" version (or use normal sugar)
● 200g dark brown sugar or maple syrup
● ½ tsp ground nutmeg
● 4 cinnamon sticks
● 20 whole cloves
● 1 tsp cardamom seeds
● 10 peppercorns
● 1 tsp ground allspice
● 5 anise seeds
● 1 vanilla pod (I didn’t have one so left it out)
● 25g ginger thinly sliced
● 2 organic oranges sliced
● 1 organic lemon sliced
Add both types of sugar, all the spices, sliced ginger and the fresh orange juice to a pot. Bring to a light boil and let simmer gently for 3-4 minutes until the sugar has dissolved. Remove from heat and add the alcohol and the orange and lemon slices.
Let it cool down and put it all in a sealed container and leave for 1-3 weeks (the longer the better) in a cool, dark place.
After a week or three, strain all the spices and orange and lemon slices, discard and store only the liquid in a sealed container. This extract can keep for up to a year in a cool dark place.
When you’re ready to make the gløgg (mulled wine), use approximately a 1:4 ratio. 1 measure of extract for 4 measures of red wine. Could be less, could be a bit more. Just experiment with it.
Use a red wine that is fruity and with little tannins (too much tannins give an unpleasant feeling to
the mulled wine). Only heat up the mixture, don’t let it boil!
To be consumed with moderation!
Wishing you a happy, healthy and peaceful end to the year!