Swedish Glögg
An easy and delicious recipe for classic Swedish mulled wine. It will keep you warm and cozy all winter long.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 orange
- 1 bottle dry red wine (nothing expensive but full-bodied)
- ⅓ cup firmly packed brown sugar
- 2 inch piece of ginger (sliced into thin rounds)
- 10 whole cloves
- 10 cardamom pods (crushed (include both pods and seeds))
- 3 cinnamon sticks
- ½ cup aquavit (such as the Linie brand (rum, brandy or vodka will also work))
- Golden raisins, blanched almonds and thin orange or clementine slices (for serving (optional))
Instructions
- 1
Remove the peel from the orange using a vegetable peeler and transfer peel strips to a medium saucepan. Cut orange in half and squeeze juice into the saucepan with the peel.
- 2
Add all remaining ingredients to the saucepan and heat until mixture just comes to a simmer. Cover and remove from heat. Let steep for two to four hours at room temperature. Strain into a clean container. Mixture can be prepared up until this point up to a week ahead and stored covered in the refrigerator until ready to use.
- 3
When you are ready to serve, return mixture to a saucepan. Add aquavit and a handful of golden raisins. Heat but do not boil (boiling will remove the alcohol). Serve immediately garnished with raisins, blanched almonds and orange or clementine slices if desired.