Glögg is a wonderful drink made with red wine, flavored with spices and sugar. Most glögg recipes call for flavoring the wine with a spice pack for a couple of hours. However, we like to simmer the spice pack in some water for an hour (or longer if you have the time) and then add it to the wine. Then, none of the alcohol will evaporate from the wine (which it might if you let the wine simmer for a long period of time with the spices), and the glögg will be nicely flavored. Another option is to infuse the brandy (or use vodka) with the spices for a couple of days, and then add it to the wine along with sugar. This recipe produces a very nice and flavorful glögg. The recipe is quite forgiving as well, if you don’t have a certain spice on hand, it will probably be fine without it (however the most important spices to use are cinnamon, cloves and cardamom). Also, if you don’t have brandy on hand, you could leave it out, or add some vodka instead. Port is also a nice addition in glögg. More information about glögg... Ingredients: - 2 cups water
- 1.5 liter red wine (2 regular bottles of Chianti, Burgundy, Beaujolais or Merlot)
- 2 cups granulated sugar
- 1 cup brandy
Spices:- 5 cinnamon sticks
- 20 cloves
- 20 cardamom pods
- 20 whole allspice
- 1 tablespoon dried orange peel
- 2 dried ginger pieced (or fresh works too)
- ¼ piece of a nutmeg (not grated)
- 1 teaspoon whole star anise
Method: Arrange all the spices in a cheesecloth, tie well. Place the spice pack in a smaller saucepan along with 2 cups water. Let simmer for about 30 minutes covered, then for another 30 minutes uncovered, or until the liquid has been reduced to about ½ cup.
In a large pot, pour in the wine, the spicy water and the spicy pack. Let the wine slowly heat up. Add the sugar. Don’t ever bring the wine to a boil, keep just under a low simmer. After about 20 minutes, add the brandy. Taste, possibly add more sugar (or more brandy if you like). Pour into clean bottles. Either drink right away or save for a couple of weeks. Serve warm in small glasses with almonds and raisins.
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