Gløgg – Mulled Spiced Wine

glogg wine TasteFood
Gløgg

Hot, spiced and boosted with wine and spirits, gløgg is an elixir worthy of the vikings. Throughout the month of December, this libation is a Nordic staple, served in cafes, doled out from street carts and ladled at social gatherings. It’s the season’s response to the cold and dark and as ubiquitous as herring. Most home cooks will make their own brew, either enabled by a mix or from scratch. This recipe is my version of gløgg from scratch, and I encourage you to try this method. It avoids the cloying sweetness often found with mixes and is remarkably easy to prepare. You don’t have to splurge on a nice bottle of wine for this recipe, but be sure it has heft.

Serves 8 to 10 friends.

For the garnish:
1 cup raisins
1/3 cup Cointreau or Gran Marnier
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 sit at room temperature for at least 2 hours. (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 heat and coarsely chop in large pieces.

Prepare the gløgg:
Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)

To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.

Gløgg, Glüwein, Mulled Wine

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.