Glogg Mulled Wine Recipes

GLöGG (SWEDISH MULLED WINE)

Steps:

• Heat sugar and water in a large saucepan until it has dissolved.
• Add liquor, raisins, and almonds. Tie the spices and peel in a square of cheesecloth (or place in a tea ball) and place into the mixture.
• Heat the mixture over medium-low heat until it begins to steam (do not let it boil), 30-40 min.
• Taste and add more sugar if you would like, dissolving ¼ c sugar in ¼ c water at a time.
• When the mixture is warm, remove the spices and serve it immediately, making sure to float some almonds and raisins in each glass. '
• Alternately, remove the almonds and raisins and place the glögg into jars (or bottles). Store in the refrigerator to be used within 1-2 weeks.

GLOGG - MULLED WINE

Steps:

• Slightly bruise the cardamom pods and cinnamon sticks and place in a pan with the wine sugar orange rind and cloves.
• Heat gently but do not allow to boil for 30mins.
• Take of heat and let step for a few hours.
• Reheat and add the brandy or kirsch, strain into cups.

SWEDISH MULLED WINE (GLOGG)

Steps:

• Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar.
• Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add sugar as necessary.
• Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the raisins and almonds.