GLÖGG (NORDIC MULLED WINE)
Glögg is an essential part of Christmas all over Scandinavia. It’s enjoyed throughout the cold months and especially on Sundays in Advent leading up to Christmas.
Glögg tends to be traditionally mulled with cinnamon, cardamom, cloves and dried orange peel. This recipe is borrowed from my sister-in-law Annika, who makes bottles and bottles of this in her Gothenburg kitchen every December.
We love having a café full of people drinking hot wine and eating ginger biscuits – the aroma is amazing and it promotes a lovely atmosphere of ‘hygge’ and chit chat.
1 x 70-cl/24-fl. oz. bottle red wine (the quality doesn’t matter)
1–2 cinnamon sticks
1 teaspoon dried root ginger
1 teaspoon dried Seville orange peel (or other orange peel if you can’t get Seville)
7 whole cardamom pods
15–16 whole cloves
80 g/1⁄3 cup plus 1 tablespoon caster/ granulated sugar flaked/slivered almonds and raisins, to serve
Pour the wine into a saucepan, add the rest of the ingredients and heat to around 75–80°C (165–170°F), stirring to dissolve the sugar. Be careful not to heat it above 80°C (170°F) degrees, or the alcohol will start to evaporate. Remove the saucepan from the heat and leave to infuse for at least 1 hour, longer if possible.
Strain the mixture and return the mulled wine to the bottle (use a funnel to make life easier for yourself). The Glögg can be kept for at least a week.
To serve, pour the wine into a saucepan and heat it up (again, take care not to let it boil). Place a few flaked/slivered almonds and raisins in the bottom of your serving cups, and pour the Glögg over the mixture.
If you want to give your Glögg an extra kick, add a splash of either vodka, aquavit, rum or cognac to the bottom of the cups just before you pour in the Glögg.
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Published by Ryland, Peters & Small