Guest Recipe: Trine Hahnemann's Gløgg - Spear's Magazine

Guest Recipe: Trine Hahnemann’s Gløgg

Everybody serves gløgg in December in Scandinavia, so this is when you really appreciate a homemade, not-too-sweet version

In the run-up to Christmas, we have festive recipes for you from Trine Hahnemann’s Scandinavian Christmas. Here is her Gløgg recipe, a traditional mulled wine

Everybody serves gløgg in December in Scandinavia, so this is when you really appreciate a homemade, not-too-sweet version.

750ml bottle of red wine
250ml Gløgg Extract (recipe below)
150g blanched almonds,
coarsely chopped
150g raisins

Makes 8 glasses

Combine the wine, Gløgg Extract, almonds and raisins in a saucepan. Heat for 10 minutes over a low heat, without boiling.

Serve in glasses, with teaspoons for catching the raisins and almonds.

Read more recipes from Trine Hahnemann’s Scandinavian Christmas

Gløgg extract

Most people in Scandinavia just buy ready-made versions of this; they are fine but a bit too sweet for my taste and lack the spices. This means that everyone’s gløgg tastes the same and, as you are offered a glass everywhere in December, by the end of the month it’s a relief to taste something like this, that’s more interesting.

200ml blackcurrant juice
75ml lemon juice
20 cloves
10 cardamom pods, lightly crushed
2 x 5–6cm cinnamon sticks
200g caster sugar

Makes 2 x 250ml bottles: 1 bottle is enough for 1 quantity (8 glasses) of Gløgg

Place all the ingredients in a saucepan with 300ml of water. Cover and bring to a boil, stirring to help the sugar dissolve. Simmer for 30 minutes, then drain through a nylon sieve.

Discard the spices and pour the liquid into sterilised bottles. Seal at once. Stored in a dark, cool place, this keeps for months.

Read more recipes from Trine Hahnemann’s Scandinavian Christmas

Read more recipes from Food Friday

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