We’re getting into the spirit of the season just like everyone else. In addition to the gingerbread men, peppermint delights, and traditional Christmas cookies, we love to include an adult treat in our Holiday repertoire of goodies. I enjoy eggnog as part of my winter routine. Chrystal, on the other hand, is not the biggest fan of dairy, boozy drinks. Being that many of my in-laws have a Swedish heritage, I thought a glogg recipe would be the perfect alcoholic seasonal beverage to share.
A glogg is simply a warm mulled wine flavored with the usual players of cinnamon, cloves, and ginger. This particular version was adapted from a family recipe that includes cardamom, orange zest, and an array of liquors. Speaking of the alcohol…when making a mulled wine, go cheap on the booze! Since you’ll be adding in sugar, citrus, and lots of spice, any flavor complexities in the original alcohol will be lost. Save your top-shelf bottles for another special occasion. Additionally, it’s common to include almonds and various dried fruits in a Swedish glogg, like raisins, apricots, or prunes. I chose to leave out those extras, but feel free to toss in as much as a cup of each into your own version.
I made this glogg in a crock pot for easy transport to a Holiday party, but the recipe outlines stove top instructions. You won’t be able to taste the alcohol in this one, just the flavors of winter and Holiday cheer in cup. And, it goes without saying, do drink responsibly. Enjoy!
Glogg (Mulled Wine) – serves about 10
1 1/2 cups water
1 cup dark brown sugar
6 cardamon pods
4 cinnamon sticks
12 whole cloves
2 star anise
1 2-inch nub fresh ginger, peeled
Peel of 1 orange, using a potato peeler
1/2 cup blanched slivered almonds, optional
1/2 cup golden raisins, optional
750 milliliters ruby port wine
1 1/2 liters dry red wine, such as burgundy
3/4 cup dark rum
1/4 cup brandy
Wrap spices and ginger in cheesecloth and tie with kitchen twine. Make a separate sachet with the almonds and dried fruit, if using. Set aside. In a large pot, bring water to a boil. Dissolve sugar and add in orange peel and the spice and nut sachets. Turn off heat and cover pot. Let sit covered for one hour.
Next, stir in both wines and both alcohols. Bring to a simmer over medium-low heat, insuring the mixture does not come to a boil. Reduce heat to low and continue to simmer for an additional hour.
Discard the sachets and strain out the citrus. If desired, reserve the dried fruit as a serving garnish. Refrigerate glogg until ready to serve — best if prepared night before. Serve warm.
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