Mulled wine is a treat that is offered in many countries around the world during holiday time. Glögg is a Scandinavian mulled wine that is one of our favorite recipes of the season. It differs from other mulled wine recipes with the addition of raisins and almonds. A hot mug of Glögg is guaranteed to bring the holiday spirit to any party, taking the winter chill off and warming ones soul with its alcoholic strength and aromatic beauty. Below we offer you a tried and true recipe from the New York Times International Cookbook. Make up a batch early in the season and keep it handy for when guests happen by. Skoal!
- 2 bottles red Bordeaux (inexpensive full bodied red will do)
- 2 bottles port (Ruby)
- 2 Tbs grated orange peel
- 4 broken cinnamon sticks
- 20 whole cloves
- 20 cardamom seeds
- 2 cups blanched almonds
- 1 lb. seedless raisins
- 1 lb. lump sugar
- 2 cups cognac or other good brandy
1. Combine port and Bordeaux in stainless steel pot or other nonreactive vessel.
2. Heat very gently and stir in orange zest.
3. Tie up cardamom, cinnamon and cloves in cheesecloth and add to pot. Steep over low simmer for 15 minutes
4. Add almonds and raisins and continue simmering another 15 minutes.
5. Put a grill over pot and arrange sugar on the grill. Spoon cognac over sugar cubes and ignite. When sugar is melted, remove grill. Cover pot until flame dies. (We skipped all this rigamarole, simply adding sugar and brandy).
Source: New York Times International Cook Book (N.Y.: Harper & Row, 1971)