Glögg (Spiced Wine)
Glogg is the Scandinavian version of spiced (mulled) wine.
Spiced wine is served in a punch bowl and is often kept warm with a teapot warmer or canned heat.
It is served in small heatproof cups.
It is most usually made during the Holidays but anytime in winter it is welcome.
If desired, it can be bottled in jars and kept in the fridge to age. Fresh or aged, this is a wonderful traditional beverage.
I hope you try it and enjoy!
The photo to the left is the Julmarknad, the Christmas Market in Stockholm, Sweden.
1 bottlepinot noir or red burgundy (good but not expensive quality)
3/4 caquavit or vodka
1 1/4 ccoconut sugar or brown sugar
2 mediumoranges, one peeled thinly and sliced, one for garnish
4 mediumcardamom pods crushed
2 largestar anise or 4 medium
10 tspwhole cloves
10 tspblanched almonds
1vanilla bean split
1fresh ginger peeled (one inch long)
1large bay leaf
1 cdried cherries (optional)
3dried apricots cut in quarters (optional)
4 slicedried pear (optional)
4dried figs, halved
1 mediumlemon for peel
How to Make Glögg (Spiced Wine)
- Prepare and cut fruits as indicated.
Add the fruit, spices and nuts to a stainless pot or enameled dutch oven.
Spices may be put in cheese cloth and into the alcohol mixture instead of floating free.
Add the wine and other alcohol.
Simmer on the lowest heat, covered, for about 30 minutes.
Remove from the heat and allow the flavors to steep and marry.
Garnish the cups with a cinnamon stick, thin orange peel and half moon slice of a fresh orange. Garnish the heatproof punch bowl with freshly cut fruit and spices.
Warm the wine, add to cups and serve.
Any fruits can be used for Glogg. The ones, I recommended are a mixture of traditional and my own favorites.
Note: Although heated, this wine still has a lot of alcohol in it and is not intended for minors.
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- In Germany this is called Christkindl Market Gluhwein and is often made with white wine.
The photo shows commercially made Gluhwein available at many liquor stores in the U.S. and abroad.
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