Description
Swedish Glögg is hot spiced mulled wine that's popular in Scandinavia during the Christmas season. It's a wonderful warming drink to serve during the Winter holidays.
Ingredients
Units
Scale
Equipment: A double thick piece of cheesecloth about 4 inches square and a small piece of kitchen twine
- 3 cinnamon sticks, broken in half
- 12 whole cloves
- 8 green cardamom pods, broken and seeds collected or a scant teaspoon of cardamom seeds
- 1 750 ml bottle of inexpensive red wine (see notes)
- 1 750 ml bottle inexpensive ruby port wine such as Offley Ruby Porto
- 2 cups brandy such as Felipe II
- 1/2 cup light brown sugar
- The peel of two oranges, divided
- 1 cup whole blanched almonds, optional garnish
- 1 cup sweetened dried cherries or dark seedless raisins, optional garnish
- Orange peel (from above), to garnish
Instructions
- Wrap the cardamom seeds, cinnamon sticks and cloves in cheese cloth and tie tightly with twine to make a spice pouch.
- In a large heavy pot or Dutch oven combine the wine, port, brandy, spice pouch, sugar and the peel of one orange. Simmer very gently for at least 20 minutes and up to two hours. The longer it steeps, the better. However, never allow it to boil or the alcohol will burn off.
- To serve, put a few almonds and a few dried cherries in a mug. Pour the hot glögg on top. Add a piece of orange peel to garnish. Serve hot with spoons for eating the wine-soaked fruit and nuts.
Notes
Here's how To collect seeds from cardamom pods: place the flat side of a wide knife on top of a pod and hit the top flat of the knife with the heel of your hand (carefully). Remove the little black seeds.
When choosing a wine for glögg, look for a bottle of inexpensive dry red wine - such as Pinot Noir, Cabernet Sauvignon, Malbec, Cote Du Rhone or Merlot.
Serve glögg in mugs with handles, so people can enjoy sipping this piping hot beverage without burning their hands.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Drink
- Method: simmer (mull)
- Cuisine: Swedish