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Norwegian Mulled Wine – Gløgg Recipe

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A Wonderful Warming Gløgg/Mulled Wine – The Ultimate Hygge

25 Whole Cloves

4 Cinnamon Sticks

Fresh Ginger, about 80 grams cut into bits

1 teaspoon Cardamom Seeds

1 Vanilla Pod split lengthways

1 Bay Leaf

8 Black Peppercorns

Freshly Grated Nutmeg about a quarter of a whole kernel

2 Star Anise

Zest of 1 Unwaxed Lemon

Zest of 1 Orange

800 ml Water

150 grams Demerara Sugar

4 Bottles of Fruity full bodied red wine

1 Bottle Port

Raisins and chopped or flaked blanched almonds or other dried berries and fruits.

How you make it

Bruise the spices in a pestle and mortar. In a pan add the spices, zests, vanilla pod and the water. Bring to the boil, and let it simmer for 10 minutes, leave to cool in the pan for 3 hours.

Sieve the spice extract mixture, bring to the boil again and add the sugar. It’s now ready to use. You don’t have to use it all at once as it keeps in the fridge for many days.

Heat of the amount of wine required, DO NOT boil the wine! While tasting gradually add the required amount of spice extract syrup and port. You can also add vodka and akevitt, (Norwegian Spirit). Add more sugar if you’d like it sweeter. You can also use honey if you prefer.

In Norway we often enjoy Gløgg with Pepperkaker, Gingerbread in front of a log fire.

SKÅL!

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