Glögg is a traditional Swedish spiked, hot wine, which is steeped with nuts, raisins, and fabulous wintertime spices. As children, we always gathered in the kitchen to watch the grown-ups make a large pot during our holiday get-togethers. This is the recipe from my great grandparents, who were both born and married in Sweden.
- 1 bottle Aquavit (or other high quality potato vodka)
- 1 bottle of Burgundy or Pinot Noir
- 1 bottle of port
- 1/2 of cup raisins
- slivered almonds
- cinnamon sticks, broken into large chunks
- whole cloves
- cardamom seeds
- 1 orange rind, thinly peeled and cut into slices
- 1 (2 inch) chunk of fresh ginger, grated
- Toast the almonds, cinnamon sticks, cloves, and crushed cardamom in a cast iron pan on the stovetop.
- Soak the raisins and spices in 2 cups of Aquavit for half an hour.
- While the goodies are soaking, make a simple syrup by dissolving 1/2 cup of sugar into 1 cup of water in a large stockpot, stirring until sugar is completely dissolved. Lower heat.
- Add the Aquavit mixture, wine, and port. Add the orange rind and the grated ginger, simmer gently. Do not allow to boil!
Serve warm, with a spoon in the glass.
Be sure to include some of the goodies from the bottom of the pan in each cup. And watch the youngsters! I hear they like to sneak into the kitchen to taste the nuts and raisins.