Best Glogg Mulled Wine Recipes

SWEDISH MULLED WINE (GLOGG)

Steps:

• Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar.
• Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add sugar as necessary.
• Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the raisins and almonds.

GLOGG (SWEDISH MULLED RED WINE)- MY SWEDISH MOTHER IN LAW'S

Steps:

• In a non-reactive pot combine raisins, sugar, cloves, cardamom pods, cinnamon sticks and almonds.
• Cover with water and simmer for 2 hours.
• Turn off burner and add wine.
• Let sit for 1-2 hours.
• Remove raisins and spices, either by straining or with a slotted spoon. Save the raisins to snack on! Just make sure the kids don't get them--they are STRONG!
• To serve, heat in individual mugs in the microwave, adding a shot of vodka if you are really daring!

GLOGG - MULLED WINE

Steps:

• Slightly bruise the cardamom pods and cinnamon sticks and place in a pan with the wine sugar orange rind and cloves.
• Heat gently but do not allow to boil for 30mins.
• Take of heat and let step for a few hours.
• Reheat and add the brandy or kirsch, strain into cups.

THE CHOSEN WINE - KOSHER MULLED GLOGG

Steps:

• Combine 1/2 cup of the amaretto, the brown sugar, cloves, peppercorns and cardamom in a medium saucepan and heat to a slow boil while stirring. Reduce the heat to low and add the rest of the amaretto, the red wine, blackberry wine, cinnamon sticks and the peel of 1 of the oranges. Warm on very low heat for 10 to 15 minutes, ladle into glasses and garnish with a bit of orange peel. Raise a glass to all things kosher.

SAINTLY SCANDINAVIAN GLOGG (MULLED WINE)

Steps:

• Crack the cardamom seed pods open by placing a pod on the counter and laying a butter knife on top of it. With the palm of your hand, press on the knife. It will crack it open so the flavors of the seeds can escape. You can leave the seeds in the pods once they are cracked.
• Pour the red wine and port into a stainless-steel or porcelain kettle. Do not use an aluminum or copper pot since these metals interact with the wine and brandy to impart a metallic taste. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Cover and bring to a simmer.
• Put the sugar in a pan and soak it with half the brandy. Warm over medium-low heat and stir occasionally until it becomes a clear, golden syrup and all the sugar is dissolved. Let it simmer for about 15 minutes until the tiny bubbles become large burbles.
• Add the sugar syrup to the spiced wine mix. Cover and let it simmer over low heat for an hour.
• Strain to remove the spices, almonds, and raisins. You can serve your glögg immediately or bottle it in clean used wine or whiskey bottles. May be "aged" for up to two months.
• To serve glögg, warm it gently in a saucepan over a low flame or crockpot. Serve it in a mug and garnish with a strip of fresh orange peel, twisted over the mug to release the oils.

GLOGG (MULLED WINE PUNCH

Steps:

• In a nonreactive pan, heat the wine, port, zest, raisins, nuts, spices, and ginger over medium-low heat until simmering, then lower the heat and cover. In another nonreactive pan, heat 1 cup of the sugar and 1 cup of the brandy. Stir to dissolve the sugar, then simmer over medium-low heat until the mixture thickens, about 20 minutes. Combine the syrup with the mulled wine and add another cup of brandy. Allow to simmer for an hour, then taste for sugar and brandy adding more of either if necessary. Remove from heat and allow to cool, then strain and bottle -- or enjoy immediately!