Recipe: Glögg

Glögg (Swedish mulled wine)

The traditional greeting on Christmas Eve: a steaming hot strong and sweet glass of Glögg, with juicy plump vine fruit, nuts, spices and citrus peel is perfect to start the party. Here’s an old classic recipe from my mother’s Swedish cookery book.Roblox Hack No Survey No Download

I’ve also included a couple of recipes for apple, cider or white-wine based Golden Glogg for a change.

 From Nordstjärnen

 Tomas Gustavsson’s Golden apple glögg
Half a cup of vodka (you can also use whiskey or brandy)
5 cinnamon sticks
20 cloves
1 piece of ginger
1 teaspoon crushed cardamom kernels
1 bitter orange peel
1 bottle of cheap red wine (not too strong or rich)
1 cup + 2 oz sugar
blanched almonds

Mix the alcohol and spices in a jar, cover with lid and put in the fridge overnight.
Shake the jar occasionally.
Let the mixture pass through a coffee filter until you get a clear, golden liquid.
Heat this liquid with the red wine, sugar and vanilla.
Serve the hot glögg with blanched almonds and raisins.

Another modified from Nordstjärnen

 Tomas Gustavsson’s Golden apple glögg

 1 litre medium sweet cider
2 oz muscovado sugar
1 cinnamon stick (about 1.5” long)
2 star anise seed
2 cloves
1 bitter orange peel
1 cup + 2 oz white wine
4 oz of Calvados brandy (optional)

Heat half the apple juice with the sugar and spices.
Remove from heat and stir in the rest of the juice, let it sit over night then run it through a sieve.
Heat the glögg with the white wine and brandy
(leave out the wine and brandy, and use apple juice instead of cider for an alcohol-free glögg).

From Red Online:
Golden Glogg
 Serves: 6-8
Preparation time: 15 minutes plus resting time
Cooking time: 10 minutes

You will need
1 bottle of dry white wine
 For the extract:
1 large stick of cinnamon
½ vanilla pod
2-3 star anise
6 whole cardamom pods
8 whole cloves
65g golden caster sugar (or raw cane sugar)
100ml apple juice

1. Place all the extract ingredients in a pot and bring to the boil. Leave to simmer on a low heat for about 10 minutes. Turn off, cover, and leave to cool for at least an hour or overnight, if you can. Strain the extract to remove the spices and store the liquid in a sealed container in the fridge – it can be kept for a good few days.

2. When you’re ready to serve, empty the bottle of white wine into a large saucepan and stir in the extract. Heat until hot, but not boiling. Pour into mugs and serve immediately. TIP For this recipe (and any white mulled wine), make the extract first and only mix it with the wine once you’re ready to serve. White wine has a tendency to taste sour if heated multiple times. For a fruiter result, add a very thin slice of orange to each mug before pouring in the warm glögg. If you fancy a bit more Christmas cheer, add a handful of raisins and a small measure of dark rum to the mugs before pouring in the glögg.

Alcohol free Blackcurrant Glögg recipe from Green Kitchen Stories

100 cl water
2 cm fresh ginger
2 cinnamon sticks
6 cardamom pods
6 cloves
4 cups fruit juice (unsweetened) we used blackcurrant sweetened with apple and grape
3 tbsp honey (if your fruit juice tastes sour)
50 g almonds (blanched)
50 g walnuts
100 g raisins
1 orange (thinly sliced)
Boil water, ginger, cinnamon sticks, cardamom pods and cloves for 15 minutes and keep it in the fridge over night.
Add the fruit juice, boil it for 30 minutes, remove the spices and the glogg is done. Add chopped nuts, raisins and orange pieces and serve it warm with a cinnamon stick. Cheers!
You can of course replace the fruit juice with red or white wine.
Tip: blanch almond: Boil a pot of water, dump in the almonds, wait for the water to boil again, let them boil for about a minute, pour off the water, and rinse with cold water, and drain. The skins will slip right off if you pinch them.

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