Having just returned from a fabulous trip to Denmark, where the summer weather has been on it’s very best behaviour (and shooting lots of great food, you’ll see here on the blog later), it is a bit of a chok to get used to the grey, wet and cold New Zealand winter.
This reminded me of the Danish inspired winter dinner I shot for NZ House & Garden’s June issue (#238). It has all the essential recipes for an almost authentic Nordic winter fare, including a warming Mulled Wine, which will be perfect on a cold, wet and windy New Zealand winter evening. Thanks to NZ House & Garden, and Bernadette Hogg for letting me share this Mulled Wine (Gløgg) recipe.
Danish Mulled Wine (Gløgg)
Makes 1 litre, serves 6
1 bottle of good quality red wine
1 cup rum (port, brandy or sherry can be used)
1 tablespoon cardamom pods
1 cinnamon stick
8 whole cloves
3 strips of orange peel
1 piece of stem ginger in syrup, sliced
½ cup dark muscovado sugar
1 cup raisins
¼ cup sliced almonds
Place the cardamom pods, cinnamon stick, cloves, orange peel, ginger and sugar in with the wine, leave to stand for at least 4 hours or overnight if possible. While the wine is infusing, place the rum in a bowl with the raisins and leave to soak alongside the wine. Pass the rum and raisins through a sieve. Add the reserved rum to the wine mix. Before serving heat the wine mixture over a gentle heat, do not boil. Pour the wine mix through a sieve to remove the spices. Add the soaked raisins and almonds and serve warm.
Note: Gløgg can be cooled and reheated at a low temperature to serve later. If you find it easier the spices can be tied in a piece of muslin and simply removed before serving.
Drink responsibly!
Recipe © Bernadette Hogg. Styling by Claudia Kozub
Images shown from top left: Pork Roast with Baby Caramel Potatoes and Sweet & Sour Red Cabbage, Mulled Wine (Gløgg), Salted Caramel Baby Potatoes (Brunede Kartofler), Roasted Fennel and Lemon Pork Shoulder with Gravy (Flæskesteg med Fennikel og Brun Sovs), Sweet & Sour Red Cabbage (Rødkål), Rice Pudding with Cherry Sauce (Ris ala Mande med Kirsebær sauce), Marzipan & Nougat Chocolates (Konfekt af Marzipan og Nougat)
