Red Wine Glögg Extract
INGREDIENTS
- 3 dl fresh orange juice (3-4 oranges)
- 2 dl water
- 2 organic oranges or clementines
- 1 organic lemon
- 150 g. light muscovado sugar
- 200 g. granulated sugar
- 1 vanilla pod
- 20 whole cloves
- 4 whole cinnamon sticks
- 10 whole cardamom capsules
- 5 whole peppercorns
- 2 star anise
- 1 teaspond ground allspice
- 3 dl port wine
- 1 dl light rum
NOTES
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
INSTRUCTIONS
- 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
allspice. - 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!
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Mikol Brandis
My interest in wine started 20 years ago in New York City when I took a wine tasting course with Master Sommelier Andrea (Immer) Robinson, one of 32 Master Sommeliers in the world and the first woman to ever be named best sommelier in the United States by the Sommelier Society of America (1997). It was an exhilierating, eye opening experience to say the least, and became the unforgettable beginning of my journey in to the wonderful world of wine.
Around the same time, my father and his wife moved from Washington, D.C. to Provence, France, to follow their passion and became wine producers. Over the years, their hard work and dedication to the art of wine making has given me the privilege of being able to get up close and personal, even hands on, with the wine making (vinification) process.
There is still so much I want to learn about wine, which excites me! And now, a big part of my journey, which I hope you will join me on, is Château Wines Direct. Cheers!
