Can you use port instead of wine in cooking?

Yes. In fact, you should . It tastes much better. You might have to add a little salt to the recipe, since cooking wine contains a lot of salt.

What was the drink made from hot spiced wine and fruit?

Mulled wine , also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas.

What is the best Port wine to cook with?

The two types of Port most often used in cooking are ruby Port —a bright, fruity, young wine—and tawny Port, which is aged in wood and takes on a tawny, brown color and more complex flavors of toffee, chocolate and caramel. Vintage Port, meanwhile, is a wine meant for aging and drinking on its own.

How long does Port wine last for cooking?

In general, you can keep opened wine for cooking for about two months . But you have to store the opened bottles of wine in the fridge, to make them last that long.

How much alcohol is in Glühwein?

Officially speaking, the drink is defined by the spices used in it, namely cloves and / or cinnamon. The base also needs to be either white or red wine and have an alcohol content of at least 7% .

What is the difference between glögg and Glühwein?

First, I saw it referenced that Glühwein is often less sweet than Glögg . This seems to be because the latter is often made with dry red wine, then purposefully sweetened with the chosen spices and addition of fruits and nuts. Second, it seems quite popular to emphasize the orange fruits in Glühwein.

Can I use port in a recipe instead of red wine?

For red wine you can use port or red vermouth . Dry Madiera is also a good option to have in the storecupboard. It goes with both red and white meats, though will give a darker sauce than say a white wine or white vermouth.

Can you use port to cook with?

Ruby port and many tawny ports, however, are excellent cooking wines. Use either in stews or casseroles or to de-glaze pans when making quick sauces to go with meat dishes .

Can you use port in a stew instead of red wine?

Port is a little sweeter than ordinary red wine so it will change the taste but not, in my opinion, in a bad way. After all, the bulk of your sauce is tomato and some tomatoes are a little sweeter than others. Some people even add a little sugar to their tomato sauces, anyway.

Can you substitute port for red wine in a recipe?

In a pinch, however, the test kitchen's suggestion is to substitute port with red wine and sherry with white , adding light brown sugar in increments of ¼ teaspoon until the boozy wine aftertaste is masked by the sweetness of the added sugar.

Spiced Gløgg with Port Wine and Cointreau Recipe on Food52 (2024)

Serves a Crowd

by: TasteFood

December7,2009

4 Ratings

Spiced Gløgg with Port Wine and Cointreau Recipe on Food52 (1)

Serves 8-10 servings

Jump to Recipe

Author Notes

This is a recipe that I created when we lived in Copenhagen, and I wanted to come up with a version of Gløgg that would wow my in-laws and Danish friends. Gløgg is a Scandinavian specialty served during the Christmas season, similar to spiced mulled wine or vin chaud. The difference with my recipe is that it's extra-fortified with port wine, Cointreau and rum-soaked raisins. The key is to first make a reduction with the port, Cointreau and orange juice. This becomes the base to the gløgg, adding depth and a mellow sweetness without overly sugary, cloying results. The addition of rum-soaked raisins and toasted almonds at the end almost qualifies this beverage as food. Be sure to add some of the liqueur from the raisins for extra fortification. - TasteFood —TasteFood

Test Kitchen Notes

Glogg is essentially mulled wine and this is such a well-thought out version. TasteFood adds Port and Cointreau, which enrich the red wine and soften its coarse edges, and the orange and spices, simmered into the alcohol, give the punch depth without exhausting you with too many aromas. Drink this soon after making, as it doesn't reheat well. But we doubt it will last that long anyhow. Cheers! - A&M —The Editors

Test Kitchen-Approved
Your Best Holiday Punch Contest Finalist

What You'll Need

Ingredients

1 cupraisins
¹/₂ cuprum (or Cointreau)
¹/₂ cupwhole almonds
1 ¹/₂ cupsPort wine
1 cupfreshly squeezed orange juice
¹/₂ cupCointreau or Gran Marnier
¹/₃ cupdark brown sugar, packed
Zest of 2 oranges, cut in strips
10 whole cloves
2 cinnamon sticks
2 bottles full-bodied red wine

Directions

Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Cover and refrigerate until use.)
Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
Combine port wine, orange juice, Cointreau, brown sugar, orange zest, cloves and cinnamon in in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.
Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.
To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain gløgg into glasses. Garnish with fresh orange slices.

Tags:

co*cktail
American
Clove
Orange Juice
Raisin
Wine
Rum
Port
Red Wine
Serves a Crowd
Christmas
Winter

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