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Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri of spices and red wine, port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out. There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Drink while seated and give your car keys to a friend.
- 1 (750 ml) bottle dry red wine
- 1 cup orange juice
- 1 orange, zest of, cut into chunks
- 2 cinnamon sticks, broken in half
- 10 whole cloves, lightly crushed
- 10 whole cardamom pods, lightly crushed
- 1⁄2 cup dried cranberries
- 1⁄2 cup sliced candied ginger
- 1⁄2 cup blanched almond, toasted
- 1 (750 ml) bottle port wine
- 2 cups brandy
- 1⁄2 cup sugar
- 8 orange slices
- Place wine, orange juice, orange peel, cinnamon, cloves, cardamom, cranberries, ginger and almonds in a large saucepan and cook gently 1/2 hour.
- Add the port and heat thoroughly but do not boil. If mixture comes to the boil the alcohol will evaporate.
- Combine sugar with 1/2 cup of the brandy in a large saucepan. Warm it gently to dissolve the sugar. Add mixture to the wine.
- Just before serving strain into a clean saucepan and heat gently. Stir in remaining brandy.
- Serve in large wine glasses or mugs with orange slices.