Make your own Glögg, a hot spiced mulled wine at home with this easy recipe. Warming spiced wine, full of flavours, perfect for cold winter days, served with ginger biscuits. There is almost no preparation time, but the spices must be in the wine for four days to ensure that the mulled wine soaked up all the lovely flavours.
Glögg is great on its own but even better in served with ginger biscuits and Christmas cookies.
For the Glögg you need:
1 whole cinnamon stick, broken into pieces
6 whole cloves
1 whole dried ginger, cut into pieces
1/2 tsp cardamom seeds
The peels of 1 1/2 dried Seville orange (or normal orange)
100 ml raisins
150 ml unseasoned brandy
75 cl or 1 bottle of dry red wine
1 1/2 dl caster sugar
Raisins or sultans for serving
Finely chopped almonds for serving
This is how you make the Glögg:
Place cinnamon, cloves, ginger, cardamom seeds, orange peel and raisins in a jar or bottle with a tight-fitting lid.
Pour in brandy until the spices are completely covered and close the lid properly.
Let the brandy spice mix rest for four days to absorb the flavours.
Shake the jar occasionally.
After 4 days, strain the liquid into a saucepan.
Add the bottle of red wine and 1 dl of the sugar.
Heat gently over low heat until the sugar dissolves. Taste and see if you want more sugar.
Pour into a bottle and store cool.
How to serve the Glögg:
Heat up the mulled wine, on low heat before serving. Make sure that it doesn't come to a boil.
Add the Glögg to small mugs and add a teaspoon of raisins and finely chopped almonds to each mug.
Serve hot with gingerbread or Christmas cookies.
The mulled wine keeps in the fridge for up to three months but is usually consumed long before then.
