This year I will experience these Danish Christmas delights first hand – I leave today for Copenhagen and one week of touring, writing and eating my way around this beautiful city and its environs, while I indulge my love for all things Nordic and my desire to share the magic of Christmas in Denmark with all of you. It’s that time of year again, and like all good traditions that bear repeating, I will share my recipes for gløgg and aæbleskivers with you. Garnish with fresh orange slices and serve with a spoon for scooping up the raisins and almonds. To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Heat the gløgg without letting it come to a boil (lest the spirits will evaporate!) Bring to a boil, the reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, about 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low. Remove from the heat and coarsely chop into large pieces.Ĭombine all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Toast the almonds in a dry skillet on the stove. (The raisins may be prepared up to one week in advance. Let stand at room temperature for at least 2 hours. Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peelerĬombine the raisins and Cointreau in a small bowl. Gløgg (also known as mulled wine and glüwein) You don’t have to splurge on a nice bottle of wine for this recipe, but be sure it has heft.

It avoids the cloying sweetness often found with mixes and is remarkably easy to prepare. This recipe is my version of gløgg from scratch, and I encourage you to try this method. It’s the season’s response to the cold and dark and as ubiquitous as herring and snaps. Most home cooks will make their own brew, either enabled by a mix or from scratch. Throughout the month of December, this libation is a Nordic staple, served in cafes, doled out from street carts, and ladled at social gatherings. Steamy, fragrant, and boosted with spirits, gløgg is an elixir that will warm the hardiest viking.

Mulled wine recipe cointreau