Glögg

by Katherine Perry

Every cold culture appears to have its hot, spiced wine. Here we have mulled wine, in Germany it’s glühwein (“Glow wine”), in the Netherlands it’s Bisschopswijn (“Bishop’s Wine”), and in Scandinavia it’s glögg (pronounced “glug”, as in “give me a glug of that glögg!”). I guarantee that if you advertise glögg at your next Yankee swap or tree-trimming party, your RSVP rate will multiply.

Ingredients

  • 2 bottles of red wine, 750 milliliters each
  • 1 bottle of port
  • 1⁄2 cup almond slivers, blanched
  • 1⁄2 cup dark raisins
  • 20 cloves
  • 20 cardamom pods, gently cracked
  • 4 cinnamon sticks
  • 1 cup sugar
  • 1 bottle of Aquavit (most any liquor works for this: brandy, vodka, etc.)
Glögg

Ian MacLellan

Pour wine, port, almonds, raisins, cloves, cardamom pods, and cinnamon into a medium pot and set over low heat.

In another medium saucepan, combine sugar and half of the bottle of Aquavit, and boil until mixture just starts to turn light brown, 10 to 15 minutes.

Pour into warm wine mixture. (The sugar will harden, but don’t worry: it will melt again.) Bring the glögg to a bare simmer for at least a half hour and up to two hours. Strain and return to pot, and add additional Aquavit to taste.

Serve hot in mugs. Garnish with fresh almonds, raisins, and a dash of ground cinnamon or a cinnamon stick.

Yield: 10-12 servings