Rød Gløgg – red mulled winePosted on: 01 December 2017 by 50connect editorial
Gather friends and family and enjoy a glass or two of Caroline Fleming's warming, 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 Christmas cookies, and will really warm you deep into your soul.
- 1.5 litres red wine
- 18 whole cloves
- 12 cardamom pods
- 2 cinnamon sticks
- 1 whole orange, sliced
- 3cm long thin slice of fresh ginger
- 200g raw cane sugar
- 300ml sweet vermouth
- 200ml vodka
- 200g flaked almonds
- 200g 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.
Food, family and Denmark are the themes behind Caroline's inspirational cookbook, Cook Yourself Happy: The Danish Way. The book celebrates the very best of Danish cuisine as well as revealing Caroline’s nurturing and personal approach to life and cooking.
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