Scandinavian Mulled Wine (Glögg)
There can be no Christmas in Scandinavia without glögg—wine and brandy heated with citrus peel, dried fruits and nuts. Enjoy it with family and friends to warm the heart and soul.
Serves: 6Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy
- 1 bottle red wine
- 2 cups brandy
- Peel of 1 orange, coarsely chopped
- Peel of 1 lemon, coarsely chopped
- 2 cinnamon sticks
- 6 cardamom pods, crushed to open
- 10 whole cloves
- 1 cup raisins
- 1 cup pitted prunes, coarsely chopped
- ½ cup dates, coarsely chopped
- 20 whole blanched almonds
- 10 tsp. sugar
- Pour the wine and 1 cup of the brandy into a large nonreactive saucepan.
- Wrap the spices and citrus peels in a square of cheesecloth and secure with kitchen twine. Drop the bundle into the saucepan along with the raisins, prunes, dates, and almonds. Bring to a boil, then reduce heat to simmer.
- Stir the sugar and remaining brandy into a small saucepan and heat over medium-low for about 15 minutes, stirring constantly, until sugar has dissolved and the syrup begins to bubble.
- Add the sugar syrup to the spiced wine mixture in the large saucepan, cover, and cook for 30 minutes.
- To serve, strain the mixture through a fine-mesh sieve lined with cheesecloth. Reserve the raisins and almonds to add to the individual glasses of glögg. Serve warm, with a few raisins and almonds in each glass.