Description
Swedish Glögg is hot spiced mulled wine - a wonderful warming drink to serve during the holidays.
Ingredients
Scale
Equipment: A double thick piece of cheesecloth about 4 inches square and a small piece of kitchen twine
- 1 750 ml bottle of inexpensive red wine (I used a Côtes du Rhône)
- 1 750 ml bottle inexpensive ruby port wine (I used Offley Ruby Porto)
- 2 cups brandy (I used Felipe II)
- The peel of two oranges, divided
- 1/2 cup light brown sugar
- 3 cinnamon sticks, broken in half
- 12 whole cloves
- 8 green cardamom pods, broken and seeds collected (see directions below) or a scant teaspoon of cardamom seeds.
Optional Garnish
- 1 cup whole blanched almonds
- 1 cup sweetened dried cherries or dark seedless raisins
- Orange peel
Instructions
- To make the spice pouch, crack open the 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. Remove the little black seeds. Wrap the cardamom seeds, cinnamon sticks and cloves in cheese cloth and tie tightly with twine.
- In a large pot combine the wine, port, brandy, spice pouch, sugar and the peel of one orange. Heat gently, on low, for at least 20 minutes - 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, if you like. Pour the hot glögg on top. Add a piece of orange peel. Serve hot with spoons for eating the wine-soaked fruit and nuts.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Drink
- Method: simmer
- Cuisine: Swedish
Keywords: hot mulled wine, spiced wine