Who said mulled wine needed to be red? Caroline Fleming shares her White Mulled Wine recipe, or to give it its Danish name, Hvid Gløgg. This is just one of more than 100 Danish recipes featured in her book Cook Yourself Happy.
Caroline says: “I only tasted white gløgg for the first time about five years ago. It was in the hotel lobby of my favourite hotel in Copenhagen and was such an unusual taste experience, having only ever had red gløgg before, that it was really quite addictive, and I think I had five glasses before I could stop. Here is my version of that memorable drink.”
1.5 litres (21/2 pints/6 cups) white wine
10 whole cloves
8 cardamom pods
3 star anise
2 tbsp candied orange peel
200ml (7fl oz/generous . cup)
160g (53/4oz/3/4 cup) raw cane sugar
2 cinnamon sticks
1 whole vanilla pod (bean), halved lengthways
3cm (11/4 inch) long thin slice of fresh ginger
peel of one organic lemon (keep the lemon flesh for thin slices in each cup)
200ml (7fl oz/generous . cup) white rum
200ml (7fl oz/generous . cup) Cointreau
200g (7oz/generous 2 cups) flaked
200g (7oz/11/4 cups) sultanas (golden raisins)
Put the white wine, cloves, cardamom pods, star anise, candied orange peel, elderflower cordial, sugar, cinnamon sticks, vanilla pod, ginger and lemon peel in a large saucepan and allow to stand overnight (or for at least 12 hours) with the lid on.
The next day, add the rum and Cointreau and bring to a gentle boil. After simmering for 10 minutes, strain through a sieve to remove all the spices and lemon peel, then add the almonds and sultanas (golden raisins) and gently simmer for a further 10 minutes.
Serve in glasses or mugs with a slice of lemon, and a teaspoon for easy eating of the sultanas (golden raisins) and almonds.