Recipe
Blackcurrant Glögg – Rich Red Fermented Mulled Wine
A rich red glögg with a deep blackcurrant flavour. It has the classic glögg feel, but with more berry character and a fresh tartness.
Ingredients
- 5 litres blackcurrant juice, concentrate works fine
- 5 potatoes, peeled and sliced
- 50 g fresh yeast
- 10 g whole cloves
- 10 g cardamom seeds
- 1 piece dried ginger
- 1 cinnamon stick
- 1 bag bitter orange peel
- 2 kg granulated sugar
- 500 g raisins
Method
- Mix all the ingredients in a clean 10-litre bucket.
- Stir thoroughly so the sugar dissolves.
- Cover the bucket with plastic film and poke a few small air holes in it.
- Leave at room temperature for at least three weeks. The glögg should sit undisturbed and should not be stirred during fermentation.
- Strain the glögg and let it settle for another week to clear.
- Pour the glögg into clean bottles, glass bottles are best. Be careful not to include the sediment.
- Store the bottles in a cool place until ready to drink.
Tips
- Blackcurrant juice gives a deep red colour and a berry character that's excellent for ageing.
- Fermented glögg improves with age – save a few bottles for next year.
- Warm and serve with raisins and blanched almonds.