Chef Mik's A Whole Lot of "Glögg"

Glögg is basically a Nordic version of mulled wine, referring to it being simmered over heat with addition of sugar and spices, most often times the addition of harder spirits such as vodka or brandy are also included. It’s not difficult to prepare although it does require time and some degree of monitoring. Be sure if you do not want to serve your glögg alcohol free to not let it come to a boil or else the alcohol will burn off. Mulled wines in Europe can be traced back at least to the 1400’s and are quite common throughout Europe during the long cold winter months. In fact the closer it gets to Christmas in Stockholm at least the more it smells of this permeating-ly robust beverage. In fact last Christmas season here in L.A. we prepared 120 L’s for two events we had Christmas eve for the Scandinavian community, a couple of days later when we returned to the kitchen after the holiday the aroma had clung to the air as if it was still simmering away. As for what glögg is accompanied by, just before service many people add almonds and raisins to their glögg or set it out with a bowl of each beside it. Other then that from place to place traditions may differ a bit be it rice pudding, fried apple pancakes or in Sweden were my relationship with glögg was forged, gingerbread cookies and/or saffron buns the almonds and raisins notwithstanding. There are even special cups made of glass used to serve glögg in while I wish I had some here at home alas I don’t so I am serving mine simply in a 2.5dl coffee cup

Shopping List

Red wine

Vodka

Brandy

Cardamom

Cinnamon

Cloves

Ginger, optional

Oranges

Raisins

Almonds

Sugar

My Mad Method

If your almonds have the skin start by measuring 2.5dl raw almonds 

Blanch them for 1 minute in boiling water

Drain them and rinse in cold water

The skin should now come off easily; remove it divide the almonds in two set half aside

Measure 2.5dl raisins divide in two, set half aside 

Measure about 1 TBSP cardamom pods

Measure about ½ TBSP cloves

Choose 2 nice brightly colored cinnamon

Clean as much of the white bitter portion of a couple pieces of orange peal

 

In a large pot combine 2L red wine (I am using burgundy) 7.5dl brandy and 2.5dl vodka

Add 250 - 300g sugar and spices, heat but do not boil simmer for at least one hour

  

My glögg has simmered for about 2 and a half hours and is ready

Line a strainer with dampened cheese cloth and strain the glögg

 

Here is a photo of the strained glögg, it’s now ready to serve

Ready to drink!!