Glögg

I chose instead to make a syrup - or syrup. You could say that you sacrifice a deciliter of the wine and let it boil. Yes, you read that right. By boiling the wine with sugar and spices, you get a more concentrated flavoring that you then pour into the rest of the wine. This is a good way if you are going to make a lot of mulled wine at once and are short on time, partly because you don't need large pots and you don't have to let the mulled wine steep for several days. Remember that the peel of the orange contains some bitter substances, so peel it before it goes into the mulled wine.

Updated at: Thu, 14 Dec 2023 18:50:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories267.2 kcal (13%)

Total Fat0.3 g (0%)

Carbs28.2 g (11%)

Sugars24.6 g (27%)

Protein0.8 g (2%)

Sodium13.2 mg (1%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 bottlerosé wine

4 Tbspbrown sugar

5 Tbspgranulated sugar

¼ tspcardamom seeds

¾ Tbspwhole cloves

3 piecesstar anise

3 slicesfresh ginger

½ cupbrandy

Instructions

Step 1

Boil half a cup wine together with brown sugar and granulated sugar. Peel and slice the orange and put it together with the cinnamon stick, cardamom seeds, cloves and star anise into the saucepan. Slice the ginger and add in.

Step 2

Let it boil down to a thinner syrup for about 15 minutes on medium heat. Mix with the rest of rosé wine / brandy and then let the mulled wine cool and infuse for two days. Strain off. Heat the mulled wine and serve with scalded almonds and raisins.