Glögg is a Swedish drink that we make yearly. Only last year, however, did we get serious about storing the finished product. Because of the added sugar it begins a very sweet drink – too much for me, but after a month becomes drinkable. Two weeks ago I opened 2006’s batch. With age, it becomes smooth and spicy.
Last year I followed the recipe we have saved in the folds of The Joy of Cooking, but this year that book and recipe is packed away in preparation for our January move to Texas. Good thing Adie has an online copy.
I want to record the recipe I used this year so I can look back at it next year. I had to stray a little because the grocery store was out of a few things this morning (big surprise, Christmas Eve…)
In a saucepan mix:
- A bottle of dry red wine. This year I used a $3 bottle of merlot.
- Peel of a navel orange
- 1/4 cup raisins
- 1/4 cup prunes
- 12 cinnamon sticks
- 12 whole cloves
- About a teaspoon of ground cardamom
Simmer for 15 minutes, then add
- A bottle of ruby port
- 1 c chopped almonds
Reduce heat to low, cover. In a pan heat over a medium flame
- 1 cup sugar
- 1/3 bottle Aquavit
Ignite the aquavit and burn until the sugar is dissolved. Add the remainder of the aquavit and cover to extinguish. Add this mixture to the mulled wine.
I left the glögg covered over low heat while I cleaned up, about 30 minutes. Strain out the mulling ingredients, bottle and label.