The whole stairway in our building had the warm scent of Gløgg this weekend as our neighbours got into the Christmas spirit. Gløgg is the Danish version of mulled wine but strangely the Danes I have given mulled wine to didn’t like it so there must be a difference. The concept of a spiced, fruity, warmed red wine is universal though.
Earlier in November I decided to try my hand at making my own Gløgg extract. You can buy this blackcurrent and Christmas spiced based extract in the supermarkets but it all starts to taste the same. So with my trusty copy of Trine Hahnemann’s Scandinavian Christmas to hand I bubbled up my own. How wonderful the house smelled!So to the blackcurrant juice I added cloves, cardamon (the staple of Danish Christmas food), cinnamon and lemon juice, bubbled away on the stove top for about an hour. It was then bottled and kept in a dark place to get even tastier. All I need now is the bottle of red wine and the little almond and raisin mix to add to it and another Danish Christmas tradition is made.
Bit of a throwback to an old post, but I am trying to make this recipe and I am struggling to find blackcurrant juice in the shops here in Denmark – I can only seem to find the ‘saft’, which needs 1:4 dilution… is this what you use? And if so, do you use it diluted or undiluted? Or do I need to go back to the shops and look for some actual juice and not cordial… please help set me straight!