{"id":1323,"date":"2025-12-10T21:00:00","date_gmt":"2025-12-10T21:00:00","guid":{"rendered":"https:\/\/www.chr.org.uk\/anddidthosefeet\/?p=1323"},"modified":"2025-12-10T21:00:43","modified_gmt":"2025-12-10T21:00:43","slug":"january-22-22-time-to-mull-it-over","status":"publish","type":"post","link":"https:\/\/chr.org.uk\/anddidthosefeet\/january-22-22-time-to-mull-it-over\/","title":{"rendered":"Time to Mull it Over Mulled Wine December 10th"},"content":{"rendered":"
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Pic by courtesy of YuliaSlept from Pixaby<\/figcaption><\/figure>\n<\/div>\n\n\n

Mulled Wine? German Gl\u00fchwein? Danish Gl\u00f8gg? Wassail?<\/strong><\/p>\n\n\n\n

The time for hot drinks is upon us. The season for Wassail. Here are Northern European variations on a theme. My favourite, is Gl\u00f8gg<\/strong>, unless the Gl\u00fchwein<\/strong> is taken with a Bratwurst in K\u00f6ln.<\/p>\n\n\n\n

Danish Gl\u00f8gg<\/strong><\/h2>\n\n\n\n

The Danish version has the following ingredients 2 oranges, organic, 2 dl \/ 0,8 cups water, 3 cinnamon sticks, 10 whole cloves, 5 cardamom pods, 6 tbsp dark brown sugar, 1 bottle red wine, 1-2 slices fresh ginger (optional), Raisins, whole blanched almonds and orange slices for serving.<\/p>\n\n\n\n

These are the instructions, which I have tested from the original version.<\/p>\n\n\n\n

Mix all the ingredients in a large pot. Heat up the mixture for a few minutes (until the sugar is melted). Be careful not to bring it to a boil!<\/p>\n\n\n\n

Next, you will have to let the mixture rest for minimum 2 days. Preferably, let it rest for 3\u20134 days in the refrigerator in the pot under a lid. Finally, after a few days of rest, you sieve the mixture and pour the extract into glass bottles.<\/p>\n\n\n\n

Store the extract in the refrigerator. Use within a month.
Now you have the gl\u00f8gg extract to make a portion of mulled wine.<\/p>\n\n\n\n

First mix 1\/4 of the extract with a bottle of red wine in a large pot. Also add 1 cup of chopped, blanched almonds and 1 cup of raisins.
Heat up the mixture slowly (do NOT boil!)
To sum it up; simply serve the warm gl\u00f8gg with almonds and raisins in tall glasses with a spoon \u2013 to dig up the almonds and raisins!<\/p>\n\n\n\n

Here is the Danish version recipe<\/a>.<\/p>\n\n\n\n

Swedish Gl\u00f8gg<\/strong><\/h2>\n\n\n\n

The Swedish version has a lot more of a kick. It’s an infused wine. Port Wine is the base, and adds bourbon whiskey and white rum. Cloves, cinnamon sticks and cardamom pods with orange peel. Sugar 3\/4 of a cup and Raisins and Almonds. Here is the recipe for the Swedish version. <\/a><\/p>\n\n\n\n

Gl\u00fchwein<\/strong><\/h2>\n\n\n\n

From https:\/\/www.bbcgoodfood.com\/<\/a><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n