ScandiKitchen 'Gold Glögg' 2013
ScandiKitchen’s Golden Glögg
Scandinavians adore mulled wine, which we call 'glögg' (pronounce it 'glerg'). In Sweden, they drink over three million litres of the stuff every Yuletide.
While red-wine based glögg is traditional, we love to experiment with new flavours and methods. This 'golden glögg' is made with white wine, and is lighter on the palette.
For this recipe (and any white mulled wine), make the extract first and only mix it with the wine once you're ready to serve. White wine has a tendency to taste sour if heated multiple times.
For the extract, you'll need:
- 1 large stick of cinnamon
- ½ vanilla pod
- 2-3 star anise
- 6 whole cardamom pods
- 8 whole cloves
- 65g golden caster sugar (or raw cane sugar)
- 100ml apple juice
Plus: 1 bottle of dry white wine (nothing too fancy, but something dry will work well)
Method: Place all the extract ingredients in a pot and bring to the boil. Leave to simmer on a low heat for about 10 minutes. Turn off, cover, and leave to cool for at least an hour - overnight, if you can. Strain the extract to remove the spices and store the liquid in a sealed container in the fridge - it can be kept for a good few days.
When you're ready to serve, empty the bottle of white wine into a large saucepan and stir in the extract. Heat until hot, but not boiling. Pour into mugs and serve immediately - for the full Scandi Yule experience, accompany the glögg with some Swedish 'pepparkakor' spiced biscuits.
For a fruiter result, add a very thin slice of orange to each mug before pouring in the warm glögg. If you fancy a bit more Christmas cheer, add a handful of raisins and a small measure of dark rum to the mugs before pouring in the glögg.
God Jul / Happy Christmas
The Kitchen People x
Image by Marie-Lou Avery / Recipe by Bronte Aurell at ScandiKitchen