Skip to main content

Gløgg (Danish Mulled Wine) #ChristmasSweetsWeek #DrinkforJoy #Joyjolt #Sponsored

This is a sponsored post written by me on behalf of JoyJolt and Dixie Crystals, #ChristmasSweetsWeek sponsors. 
I received complimentary product for the purpose of review and recipe development, but all opinions are honest and 
they are my own. This page may contain affiliate links.
This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Welcome to the first day of #ChristmasSweetsWeek! Much gratitude to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for coordinating this amazing event. Not only did they keep all of us bloggers organized, but they lined up some great sponsors. Please visit my kick-off post for information about the prizes and to enter the giveaway. You may also enter at the bottom of this post.


One of the #ChristmasSweetsWeek sponsors - Joyjolt* - sent me these double-walled mugs that I knew would be perfect for a hot holiday drink. While I adore the design - because they are quirky and fun - the glasses are thinner and more fragile than I would like for everyday use. So, these will be put away for special occasions. But they are lovely.

From drinks to desserts, here's what the other bloggers are posting today...

Beverages



Breakfast



Candies



Desserts



Gløgg 
Danish Mulled Wine

Whether you call this Gløgg (Danish and Norwegian) or Glögg (Swedish), this Scandinavian mulled wine is warming, delicious, and easily made ahead of time which makes it just perfect for festive parties. There are almost as many variations on this as there are Scandinavians, probably. But the one I like the best includes Aquavit which is a clear, grain-based alcohol that's been infused with seeds and spices. This version that I found is made with caraway seeds and star anise; its scent is spicy and alluring.

Ingredients

  • 1/2 C raisins + more for garnish
  • 1 C Aquavit (you can substitute with brandy or vodka, if you prefer)
  • 1 bottle of red wine, 750 ml
  • 2 C port wine (I used 10-year aged tawny port)
  • 1 C water
  • 1/2 C granulated sugar
  • 3 to 4 cinnamon sticks + more for garnish
  • 5 to 6 whole cloves
  • 4 cardamom pods, cracked open
  • 1/2 t allspice berries
  • 1/2 t juniper berries
  • 3 to 4 pieces candied ginger
  • peel from 1 organic lemon (I used a Meyer lemon) + more for garnish
  • blanched silvered almonds, for garnish
  • fresh cranberries, for garnish

Procedure

Place 1/2 C raisins in a glass bowl. Pour in 1 C aquavit. Let soak for 30 minutes.

Add 1/2 C sugar to a large pot and stir in 1 C water. Heat and stir until the sugar is completely dissolved. Reduce the heat and add cinnamon sticks, cloves, cardamom, allspice, juniper, candied ginger, and lemon peel. Simmer for 5 minutes.

Pour in the aquavit-raisin mixture and the red wine. Add in the port. Bring everything to a simmer but do not let it boil! Adjust seasoning and sweetness to taste.

To serve, strain the Gløgg to remove the spices. Place a pinch of raisins and slivered almonds in the bottom of your serving glass. Pour in the heated Gløgg. Garnish with a cinnamon stick and a cocktail pick with fresh cranberries and lemon peel. Serve immediately. Skål!


Note: Gløgg can be made a day ahead and kept covered at room temperature. Simply reheat before serving. But, again, don't let it boil.

The Giveaway
#ChristmasSweetsWeek products 
included in this recipe...

You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.
You may find Joyjolt on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

*DISCLAIMER: This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Comments

  1. Yum! I could really use this today. Love all those spices

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce