Invariably, as kids we knew when we saw the stock pot on the stove with the large bottle of burgundy and the rest of the ingredients next to it that our mother was going to be making her annual batch of gløgg.

Slowly she would assemble the ingredients as  the whole kitchen would begin to swim in the wonderful associated aromas of the holidays. Little by little it would seep into the rest of the house leading anyone who caught whiff of it’s simmering warmth back to the kitchen.  Adults were keen to ask when it would be ready.  The answer would always be – not yet.

As kids in Denmark, we were given a small portion of this  adult concoction with enough to warm our little cheeks to a rosy hue.  The older we got the more of the brew we were allowed.  This ritual followed us to the United States. Whether cooked, baked or brewed, our mother wanted all to experience her Danish food culture.  Because this was not only served in our home; but, bottled for our friends, it  became rather infamous to those who received these tokens of her affection.  It became know as her infamous ‘antifreeze’.  Why you might ask? Well, you see…it could keep you more than warm.  In fact, I once took it to a late fall evening football game.  It was quite cold and everyone in the stands   were bundled up drinking any warm beverage to keep warm to no avail.  We were also very cold and bundled up.   Little did I realize how much the aroma of a single thermos full of gløgg could fill and end zone.  Soon we were not only warm and taking off our scarves and blankets; but, getting inquiries about what we were drinking. My answer was simple. “It’s my mom’s gløgg.” Your mom’s what was their response. “Her gløgg”, I said. Their faces still blank with the foreign word spinning in their head. “It’s Danish mulled wine”, I repeated. Needless to say, those of my friends who received a little of mom’s warm elixir were not disappointed. It’s amazing how the antifreeze properties of gløgg can not only warm the body – but, also the hearts of yours friends.

Today, with my mother gone it’s both a sweet reminder of her from my childhood and one from when years later she taught me how to make it. 

Now this recipe is also yours to share with your friends and family.

 

ULLA’S GLØGG
Servings: 24 – 28 punch cup sizes

INGREDIENTS

3 Sticks Cinnamon
20 Whole Cloves
1c Water – filtered
1c Raisins or Currants
2/3c Slivered Almonds
1/4c Sugar - organic
1/2gal Burgundy / Red Bordeaux
750ml Port
1 cup Rum
1c Akvavit (or Brandy / Cognac)
1 Navel Orange for garnish*

DIRECTIONS
Do Ahead:
1: In deep saucepan or stockpot – add cinnamon, cloves and water. Cover and bring to a boil; reduce heat and let simmer ½ to ¾ hour. Strain and keep spicy water. Discard spices.

2: In a gallon kettle – add spicy water, raisins, almonds, sugar, burgundy, port, rum, akvavit (or brandy). Heat thoroughly; but do NOT boil.

3:  Gløgg will become better if you allow a day or two for the spices to mingle.

4: Warm the gløgg up again(see personal serving note below). Right before serving a cup to your guest, add a slice of orange. They will find both a nice treat on top floating in all this goodness and when they get to the bottom they will find nicely spiked raisins and almonds.

…and don’t forget to serve Danish Spice Cookies (Brunekager) or Æbleskiver.

PERSONAL SERVING NOTE: I like using an old mid-century stainless steel fondue pan and the heat stand. Not only does it look damn cool; but, the scent fills the room with amazing aromas. Plus, the capacity is just right for heating up enough to satisfy your guests since all you need is just a little half-cup serving for everyone.

* Always thoroughly wash fruit before you eat or cook them as their skin can be full of pesticides or protective wax.

 

TIPSY TIP: MAKE YOUR OWN GLØGG LABELS 

OPTIONAL GIFT IDEA:

Do steps 1-2, then pour into individually prepared glass bottles (clean thoroughly with boiling water) using a funnel to pour liquid safely. Recommend pouring the gløgg into the warm bottles placed in a pan in a sink. This will prevent any nasty spills of the old Danish concoction onto anything that can stain. Seal bottles immediately. Wipe clean with an old towel.

Add a small sampling of a cinnamon stick, raisins and slivered almonds (and yes, cookies) in plastic wrap which can be gathered into a little pouch which is then ribbon around the neck of the bottle with a little tag or make your own labels using 2x4 mailing labels.

Your text can read something like:

“Danish Gløgg: Warm thoroughly with spices over medium heat. Be careful not to boil”. 

Whatever you choose to write your bottled gift will surely be enjoyed.

Shown here is a copy of one of my labels from 2008.

SKÅL!

 

It’s been a year since my first ‘Colors of Fall’ article on homemade akvavit and it seems apropos to repost it as it is not too late to make your own version before the holiday season. 

   Originally posted September 29, 2009

   COLORS OF FALL

   skål!

Should you have any question, please do not hesitate to contact me.

The original taste test for these three recipes will follow…in my next post.

 

Began today what may very well be an interesting journey into discovering the art of making homemade mock akvavit infused vodka.  All this effort is due to the fact that Danish Distillers has ceased export of my favorite snaps, Aalborg Jubilæums Akvavit.  Though I searched the tri-county area for remaining bottles to have as back stock, it still remains what does one do once the precious booty is gone.  With this fact in mind and the shores of Denmark not within arms reach of a new bottle, thus...begins my quest.