Garnish with fresh orange slices and serve with a spoon for scooping up the raisins and almonds. To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Heat the gløgg without letting it come to a boil (or the spirits will evaporate!) Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low.
Remove from the heat and coarsely chop into large pieces.Ĭombine all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Toast the almonds in a dry skillet on the stove.
Just before serving, swirl in the Curaao or Cointreau, throw in the frozen fruits and add the apple slices. Ladle the wine into glasses, leaving out the orange wedges and straining out the cinnamon pieces. Warm gently over low heat for 10-15 min, then turn off the heat and let the flavours infuse for 10 min. Heat gently, stirring once or twice, until the sugar has dissolved, then continue heating gently for another 15 minutes. Put 6 wedges into a stainless-steel pan, along with the red wine, brandy or Cointreau, broken cinnamon stick, mixed spice and sugar. (The raisins may be prepared up to one week in advance. Pour the wine and apple juice into a large saucepan and add the sugar, cinnamon stick and star anise. Let stand at room temperature for at least 2 hours. Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peelerĬombine the raisins and Cointreau in a small bowl. When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day. It’s easy to do and requires an inexpensive full-bodied red wine. Mulled wine can be made with affordable bottles. This is not the occasion to pull out the expensive bottles of wine.
It’s optional, but consider using some brandy, cognac, or an orange liquor like Cointreau. There are many pre-made mixes for gløgg, but the best way to make it is from scratch. Finally, many mulled wine recipes call for a bit of extra liquor to add at the end, like you do with sangria. Strain the mixture, discarding the solids. Simmer gently until flavors meld, about 30 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Stir over medium heat until the sugar dissolves, about 2 minutes. Goodness, if that isn’t enough to get you fired up for the holiday season, then I’m not sure what will. In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Ingredients 1 (750-ml) bottle dry red wine, (recommended Cabernet Sauvignon) 1/2 cup cognac orange liqueur or apple cider 1 apple, sliced 1.
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