Wednesday, December 5, 2007 - GLÖGG

It’s the Christmas season and in our house every year, that means, among many things, making Glögg or Swedish Christmas wine.  I started making this about 20 years ago using a recipe from an old Mr. Boston’s Bartender’s Guide.  That recipe was a bit, forceful, let’s say.  So, over the years, I played and modified the recipe, getting it just right.

Most Glögg’s have orange peel in them, but I didn’t like it as much, so that’s probably the biggest difference between mine the more traditional Glöggs.

Mike’s Glögg

1.5 liter red wine (a Burgundy)

1.5 liter Port wine

35 cardamom seeds (whole)

25 whole cloves

2 oz. cinnamon stick

½ pounds of slivered almonds

9 oz. raisins

1 ¾ cups of sugar

750 ml. Brandy

Place in a large stockpot the red & port wine, cardamom, cloves and cinnamon sticks.  Boil for 15 minutes.  Add almonds and raisins and boil an additional 15 minutes.  Remove from heat and add sugar; stir until it is fully incorporated, about a minute.  Add Brandy and stir to combine.  Pour through strainer and put back into empty bottles, you should have an empty 750 ml. bottle left over.  Serve warmed and don’t drive.