Glögg recipe taken from Scandikitchen Christmas
By Bronte Aurell
Published by Ryland Peters and Small.
From the rich red wine glögg spiked with brandy or aquavit, to light or alcohol-free versions, every household in Scandinavia serves a version of mulled wine during the festive season. Visit any home during the cold days of December and you’ll surely be offered a mug of this warm, comforting beverage. As with most mulled wines, glögg is meant to use up any wine you have left over. As you’re adding sugar and heating, the wine’s complexities are changed – so never use a vintage. Do, however, use good spices and experiment to make a glögg that works for you.
My Swedish sister-in-law Annika makes the best glögg in Scandinavia. This is a great one for all occasions and can be made ahead and kept in the bottle for quite a few weeks.
1 bottle of red wine (a cheap one will be fine)
2 cinnamon sticks
1 piece of dried ginger (5–6 g/1/ 4 oz.)
1 piece of dried bitter Seville orange peel (5–6 g/1/ 4 oz.)
8 whole green cardamom pods
15–16 whole cloves
80 g/61/2 tablespoons sugar
Put all the ingredients into a large pan and heat to 80°C/176°F, taking care not to go above that to boiling point.
Turn off the heat and leave the wine to infuse for at least a couple of hours, then strain into a sealable bottle or a container you can cover.
To serve, reheat gently until hot.
ALCOHOL-FREE CLOUDBERRY GLÖGG
This works well with warm apple juice, and also with warm cider if you want a bit of alcohol but don’t fancy a wine-based glögg.
100 ml/1/3 cup apple juice
80 g/3 oz. frozen cloudberries
2 cinnamon sticks
1/ 4 vanilla pod/bean
75 g/6 tablespoons Sugar
5 whole green cardamom pods
700 ml/3 cups apple juice
Put all the ingredients in a pan with 100 ml/ 1/3 cup water, bring to the boil and simmer for 10 minutes. Turn off the heat and leave to infuse for a few hours before straining into a sealable container or bottle. Make sure you mash the berries through a sieve/strainer to maximize their flavour.
Store the extract in a sealed container in the fridge until you need it.
To serve, heat up the apple juice in a pan until it’s hot, then add the extract to taste.
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