Glögg is a mulled wine drink hailing from Sweden or thereabouts, usually studded with nuts and dried fruit, and always with a powerful alcoholic kick. Ilaria takes a sip ... or two!
4 caradmom pods, crushed, seeds extracted ¼ tsp coriander seeds Small piece cinnamon bark 2-3 strips orange peel Few slices peeled ginger 1 bottle full bodied red wine 70g (2-3 ounces) caster or brown sugar 3 Tbsp slivered almonds 3 Tbsp raisins 50ml (use 1½-2 fl oz) brandy 100ml (use 3 fl oz) vodka
Glögg is very moreish, but if you glug it down it’s likely to put you over the limit for driving, so reserve it for occasions when friends are staying over or going home by taxi. You can use wine alone, leaving out the hard alcohol (yep, be a party pooper!). Serve it in mugs with spoons to dig out all the sodden fruit and nuts. They’re delicious! If liked, garnish with a fresh curl of orange peel, letting it fall into the hot wine to release the essential oils. Make it with white or brown sugar, and finish with port, vodka, brandy or sherry to taste. Leftover glögg can be reheated the following day.
1 Bundle the spices, orange peel and ginger in a piece of muslin and tie with string.
2 In a saucepan dissolve sugar in red wine, stirring. Add slivered almonds and raisins and the bag of spices. Turn off heat, cover pan and infuse for 2 hours. Gently reheat wine until piping hot, turn off heat, cover and infuse again for several hours.
3 When ready to serve, reheat, remove bag of spices and add brandy and vodka. Serve piping hot in mugs with long spoons.