John Myers
Ingredients for 8 servings:
- 2 bottles of red wine
- 100 ml sugar
- 12 carnations
- 2 cinnamon sticks
- 30 g sliced ginger
- ½ star anise
- 1 bitter orange(s), 2 strips of peel
- 2 tbsp cardamom seeds
- 100 ml rum or cognac
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
“Red strong wine glögg”
There are many recipes for Swedish “glögg,” but it is generally sweeter, spicier, and stronger than German mulled wine. Best enjoyed after plowing snow or a round of cross-country skiing. Combine everything except the rum or cognac in a saucepan. Heat and stir for about 5 minutes; do not bring to a boil. Cover and let it steep in the cold for at least 48 hours. Strain the cloves, cinnamon, ginger, star anise, bitter orange peel, and cardamom and add the rum or cognac to the mulled wine. The “glögg” is now ready to be bottled. Keep refrigerated until ready to serve. Reheat and stir in a saucepan before serving. Place a few raisins and whole almonds in small cups and pour the warm “glögg” over the top. The raisins and almonds can be eaten with a teaspoon while drinking.
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