White Wine Glögg Extract
INGREDIENTS
- 2 organic (unsprayed) oranges (or clementines)
- 1 organic (unsprayed) lemon (or lime)
- 7 dl apple cider
- 2 teaspoons vanilla sugar
- 3 cm fresh ginger (peeled)
- 2 star anise
- 5 whole cardamom capsules
- 3 whole cinnamon sticks
- 1 teaspoon whole cloves
- 5 whole peppercorns
- ½ teaspoon ground allspice
- 5 tablespoons of granulated sugar
- 1 dl light rum or cognac
NOTES
The alcohol used for glögg and glögg extract is of course important for the
finished result. Choose good quality rum/cognac and white wine. They
have to be so good that you want to drink them, but don’t have to cost a
fortune. Try Cuvée Katrina 2019.
Homemade glögg extract is a wonderful hostess gift, especially if you put
together a small set that also includes white wine, raisins and almond slivers.
WINE PAIRING OF THE MONTH
Prep time: 15 mins
Servings: 6-8
Cook time: 30 mins
Total time: 45 mins
INSTRUCTIONS
- Slice oranges and lemon in thin slices and put them in a
saucepan. - Add apple cider so it covers the citrus fruit slices.
- Add the vanilla sugar, ginger, star anise, cloves, peppercorns and allspice.
- Bring everything to a boil for 10-15 minutes.
- Take the saucepan off of the heat and let it cool. Once
cooled, add the rum or cognac. - Pour the extract in to a container with a lid and let it seep
in the fridge for at least a few hours, but preferably 1-2
days. - Strain the extract and keep it in the fridge until needed (it
can last in the fridge for 3-4 weeks). - When ready to use, heat the extract with 1 bottle (750
ml) of good quality white wine in a saucepan (we suggest
Cuvée Katrina 2019) – the mixture must not boil or the
alcohol will evaporate. - Add a little additional sugar if needed and serve 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!
