What is Glögg? Glögg is the Nordic version of mulled wine. My mother's family comes from Sweden and Glögg (often intentionally mispronounced as "glug" in our house) was a part of the Christmas Eve traditions. My Uncle Dick was the keeper of the family recipe...this is my own take on it.
INGREDIENTS
3 quarts tawny port wine
1½ cups brandy
1½ cups rye whiskey
1 cup whole blanched almonds
1 cup seedless raisins, rinsed
4 1-inch pieces dried orange peel
4 cinnamon sticks
10 wholecardamom pods, lightly crushed
10 whole cloves
PREPARATION
- Combine the port, brandy and rye in a six-quart, non-reactive pot. Add the almonds, raisins, and orange peel. In a cheese-cloth, tie the cinnamon, cardamom, and cloves together and add to the pot. Cover pot and warm over medium heat being careful not to let it boil When the glögg reaches a simmer, reduce the heat to low, and let it steep for at least 30 minutes.
- Ladle the glögg into mugs, including raisins and almonds which become a treat in and of themselves.
Dried orange peel is easy to make if not acquire: quarter and peel a high quality orange (preferably organic as chemicals used on fruit can ruin this). Eat the yummy orange segments, then chop each peel into 2-inch pieces, place on a non-reactive baking pan, and bake at 200°F for 2 to 3 hours until dried but not browned. Cool overnight and store in a sealed plastic bag at room temperature.
