In December “hygge” is… to enjoy a hot glass of good smelling, nice tasting, homemade mulled wine, or Glögg as we call it in Denmark, with all our family and friends!
Mulled wine or Glögg is basically just a spiced and sweetened, heated wine and I can not imagine a Christmas without that and ebelskivers – and both may very well be homemade!
To make a good Glögg extract you have to plan it a few days ahead.
Making it takes just a few minutes, but it has to rest 3-4 days before you can sieve it and use it with red wine added chopped, blanched almonds and raisins.
Mulled Wine or Danish Glögg Extract
Do NOT Boil!
4 cups water
2 lemons, cut in wedges
3 oranges, cut in wedges
12 cinnamon sticks
5 pieces of cloves
3″ of fresh ginger, cut i small pieces
1 tablespoon cardamom
5 pieces of star anise
2 cups of brown sugar
2 cups of syrup (any kind)
Mix and heat up for a few minutes (until sugar is melted).
Do NOT boil!!
Let rest for minimum 2 days – preferable 3-4 days, before you sieve and pour into glass bottles.
Warm Mulled Wine or Danish Glögg
1/4 of the extract
1 bottle of red wine
1 cup of chopped, blanched almonds
1 cup of raisins
Mix and heat up (do NOT boil!)
Served HOT i large glasses with a spoon – to dig up the almonds and raisins!
If you want to do it the traditional way you serve it with homemade ebelskivers and jam and powdered sugar by the side.
Ho Ho Ho… and happy, happy Christmas!