Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Goodness, if that isn’t enough to get you fired up for the holiday season, then I’m not sure what will.
There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive full-bodied red wine. When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day.
Gløgg
Serves 8 to 10
For the garnish:
1 cup raisins
1/3 cup Cointreau, Gran Marnier, or rum
1/2 cup whole almonds (optional)
For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peeler
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wine
Fresh orange slices as garnish
Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let stand at room temperature for at least 2 hours. (The raisins may be prepared up to one week in advance. Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from the heat and coarsely chop into large pieces.
Prepare the gløgg:
Combine all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low. Heat the gløgg without letting it come to a boil (or the spirits will evaporate!)
To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Strain the gløgg into the glass. Garnish with fresh orange slices and serve with a spoon for scooping up the raisins and almonds.
Yum. Chilly here right now – where is my glass? Happy Christmas –
Oh how I adore glogg! Can’t wait to try your recipe. These photos are stunning!
I would love a cup of this tonight while I’m snuggled up reading your blog! I prefer “Glogg”.. sounds kind of nordic…
That sounds so wonderful…. If I had a little higher tolerance for alcohol, I would definitely be making it, but I am SUCH a wimp, probably just looking at a glass I’d get all toasted 😉
Oh I love the inclusion of orange liqueur. Wonderful recipe and photos.
I’ve never heard of glogg, but it definitely looks great! Perfectly warming and cozy for this time of year!!
Delicious! That is a festive drink I adore, but it never fails to make me sleep so I have to drink it before I go to bed… ;-P
Cheers,
Rosa
this is much nicer than my tired old recipe, i do look forward to making it! c
I have always enjoyed mulled wine. Love your version a great deal and from calling it Glogg. Best name ever. Thanks for posting such a great recipe.
The glogg sounds absolutely mouth watering. I simply adore mulled wine and it’s certainly the season for it. I’ve never had it with the raisins and almonds, it does sound intriguing.
I adore this lovely glogg. Happy Holidays Lynda!!!
This sounds delish- perfect for a cold night like tonight!
Uhmm Gløgg, You can´t have a real danish Christmas without a good glass of hot and spicy gløgg. It lights up The Nordic dark wintertime.
A totally festive drink that reminds me of all of our Christmas visits to Germany.