RECIPE - Glögg
Scandinavian Mulled Wine
Glögg is a traditional Scandinavian spiced wine beverage typically enjoyed during the winter months, especially around the holiday season. It is similar to the English mulled wine or the German glühwein and is made by simmering red wine with a blend of spices like cinnamon, cloves, cardamom, and orange peel. Additional ingredients such as almonds, raisins, and sugar are often added to enhance the flavours. This warm and aromatic beverage is served hot and enjoyed in small cups or glasses.
In Nordic cultures, glögg is deeply rooted in winter traditions and gatherings. It is often shared during festive occasions, such as Christmas/Yule markets, winter solstice celebrations, and cozy get-togethers with family and friends. The act of making glögg is a cherished tradition, as the aromas of the simmering spices fill the home, creating a sense of warmth and anticipation. Sipping glögg is a joyful experience that brings people together, fostering a sense of togetherness and hygge, the Danish concept of cozy contentment.
This recipe is from The Little Book of Hygge: The Danish Way to Live Well by Meik Wiking.
*For a non-alcoholic version, replace the wine with apple or berry juice and skip the rest of the alcohol to serve.
Ingredients
For the gløgg essence:
4 handfuls of raisins
300ml port
1 bottle of heavy red wine
250g brown sugar
20g cinnamon sticks
20g allspice (whole) 20g cloves (whole)
10g (cardamon (whole)
To serve the gløgg:
1.5 litres of heavy red wine
200ml brown rum
200ml akvakit (or vodka)
Peel of 1 orange
200ml freshly squeezed orange juice
100g chopped almonds
Directions
The day before, soak the raisings in the port, preferably for twenty-four hours.
Make the gløgg essence by pouring the bottle of red wine into a pot, add the sugar and cinnamon, allspice, cloves, and cardamon, and heat to just below boiling point. Turn off the heat and allow to cool, then sieve.
To serve the gløgg, add red wine, spirits, orange peel, and juice to the gløgg essence. Again heat to just below boiling point, and then add the raisins, port, and the almonds.
