Finnish Mulled Wine Recipes

GLOGI ( FINNISH MULLED WINE)

Steps:

• In a non aluminum mid-size sauce pan, heat water and sugar over medium heat until sugar is dissolved, about 1 minute.
• Tie all spices and the peel into a small piece of cheesecloth for easy removal.
• Add the spices and peel and wine to the sauce pan and simmer, covered, 5 minutes.
• To serve: Stand one spoon in each glass, evenly divide gogli into each glass.
• Add a few raisins and almonds in each, or serve separately.

CLASSIC MULLED WINE

Steps:

• To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot.
• Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves.
• Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low.
• Carefully taste, and add another tablespoon of sweetener if it's not sweet enough for your liking. If it's not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.
• Serve in mugs with your desired garnishes! If you're adding cranberries as I did, you can add them to the pot to make it look extra festive.
• If you expect to polish off the mulled wine within 20 minutes or so, you can keep it on the stove over extra-low heat (it will become more spicy with time). Otherwise, remove it from the heat, cover, and rewarm over low heat if necessary. Leftovers will keep in the refrigerator for a couple of days, covered (pour it through a strainer if you don't want it to become any more spicy than it already is).

EASY MULLED WINE

Steps:

• Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
• Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

MULLED WINE

Steps:

• In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.

MULLED WINE

Steps:

• Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
• Remove from the heat and cool, leaving to infuse for about 30 mins.
• To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.