Glögg is Swedish mulled wine with a vodka kick! (Or call it gløgg if you’re Danish and go for brandy or rum instead.) This recipe is adapted from one by Elsa Petersen-Schepelern. It looks fantastic served in little Turkish or Moroccan tea glasses, and works a treat in our household every Christmas. Just remember that it’s a lot stronger than regular mulled wine…
Makes: over 2 litres
2 bottles of dry red wine
1 bottle of vodka or aquavit
12 cardamom pods, crushed
3cm piece of fresh root ginger, peeled and sliced
a cinnamon stick
250g white sugar
200g blanched almonds
- Put everything except the orange and almonds in a large non-reactive saucepan or casserole. Use a vegetable peeler to pare the zest off the orange in one long strip, taking care not to include the bitter white pith. Add this to the pot. Set aside overnight.
- Heat to simmering point, stir in the almonds and keep warm over a very low flame. Do not boil. Serve in little glasses on saucers, with teaspoons to eat the alcoholic almonds and raisins at the bottom of the glass!