Homemade Norwegian julegløgg
The scent of warm spices, orange and vanilla makes homemade mulled wine feel truly special. This recipe for homemade Norwegian mulled wine gives a rich spiced b…
Ingredienser
Instructions
Pour the water into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds and add both seeds and pod to the pan.
Add star anise, cinnamon sticks, cloves, bay leaves and grated ginger.
Wash the oranges well and peel off the outer orange zest with a vegetable peeler or zester. Avoid as much of the white pith as possible, as it can taste bitter.
Add the orange peel and brown sugar to the pan. Bring to a boil, reduce the heat and simmer for about 30 minutes.
Remove the pan from the heat and let the gløgg steep for at least 1 hour, preferably longer for a stronger spice flavor.
Strain the gløgg through a fine mesh sieve. Reheat before serving, or pour into a clean bottle and store cold.
Nutrition per serving
Energi ca. 2137 kcal
Protein 4.8 g
Fett 3.1 g
Karbohydrater 545.4 g
Fiber 16.4 g
Sukker 514.5 g
Salt 0.0 g
Tips & tricks
Make the gløgg base in advance and store it cold in a clean bottle. Then it can be reheated quickly when guests arrive, and you can mix it milder or stronger to taste.
Did you know?
Christmas mulled wine is called "gløgg" in Norwegian, and gets the most aroma when the spices steep in the liquid after boiling. Orange peel, vanilla, cinnamon and cloves give the warm spiced scent associated with Advent and Christmas. A concentrated base also makes it easy to adjust strength and sweetness when serving.
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