The alcohol used for glögg and glögg extract is of course important for the
finished result. Choose good quality, full-bodied types of rum, port and red
wine. They have to be so good that you want to drink them, but don’
have to cost a fortune. Try Cuvée Saint Georges 2017.
Homemade glögg extract is a wonderful hostess gift, especially if you put
together a small set that also includes red wine, raisins and almond slivers.
WINE PAIRING OF THE MONTH
Prep time: 15 mins
Servings: 1 liter extract
Cook time: 30 mins
Total time: 45 mins
- Squeeze the oranges and put the orange juice in a
saucepan with the water.
- Cut oranges/clementines and lemon into thin slices and
put them in the pan together with muscovado and granulated sugar.
- Halve the vanilla pod and scrape out the seeds. Mash the
grains in a pinch of sugar and put the vanilla sugar and the
empty stick in the pan together with the cloves, cinnamon
sticks, cardamom capsules, peppercorns, star anise and
- Bring to a boil and then turn down the heat and let everything simmer for 10-15 minutes until the sugar has disolved.
- Remove the saucepan from the heat and let it cool for approx. 10 minutes. Then add the port wine and rum.
- Remove the lemon and orange/clementine slices and pour
the extract in to a container with a lid and let it cool in the
fridge for at least 24 hours – preferably longer (the mixture
can easily be refridgerated for 3-4 weeks).
- When ready to use, heat 1,5-2 dl of extract (or more to
taste) with 1 bottle (750 ml) of good quality red wine in a
saucepan (we suggest Cuvée Saint Georges 2017) – the
mixture must not boil or the alcohol will evaporate.
- Serve hot with raisins and almond slivers. Enjoy!