Ingredients
12 cardamom pods, lightly crushed
5 whole cloves, lightly crushed
1 (3") cinnamon stick, broken into large pieces and lightly crushed
1 1/2 tsp. grated fresh nutmeg
1 (750-ml.) bottle dry red wine
1 c. packed light or dark brown sugar
8 oz. (1 cup) Marsala
4 oz. (1/2 cup) white rum
Peel of 1 orange, no pith, plus 8 strips orange zest for serving
2 tbsp. thinly sliced fresh ginger
1/2 c. raisins, divided
1/4 c. slivered almonds, divided
Preparation
Step 1In a large, heavy pot over medium heat, toast cardamom, cloves, cinnamon, and nutmeg, stirring occasionally, until fragrant, about 2 minutes. Add red wine, brown sugar, Marsala, rum, orange peel, and ginger. Bring to a simmer over high heat, then reduce heat to medium to maintain a subtle yet steady simmer, stirring occasionally, until sugar is dissolved, 12 to 15 minutes. Remove from heat and let steep at least 1 hour or up to 4.Step 2Strain mixture through a fine-mesh strainer, then return to pot. Add 1/4 cup raisins and 2 tablespoons almonds and cook over low heat, stirring occasionally, until raisins are plumped, about 5 minutes.Step 3Divide glögg among mugs. Top with remaining 1/4 cup raisins and 2 tablespoons almonds and orange zest.
What makes this distinctly Scandinavian is the addition of cardamom, a spice widely used throughout Swedish cuisine. More malty and intense than a traditional mulled wine, the almonds and raisins add that extra burst of juiciness and crunch.
Those of you who find mulled wine a little too on the sweet side, Swedish glögg is the one for you. The ginger and white rum curtail the sweetness, packing a spicy punch and dose of warmth to this festive drink.
The drier the wine, the better here. We used Merlot, though Malbec, Pinot Noir, or Cabernet Sauvignon will also work well. No need to buy a silly expensive red, it won’t make much of a difference as the sugar and spices overpower any distinctive features of the wine. The spices are toasted to bring out more flavor and depth. Packed brown sugar is also used in place of cane sugar, making it easier to dissolve while giving a subtle caramel flavor, which pairs well with the Marsala.
To crush the cardamom, cloves, and cinnamon stick, use a mortar and pestle, or place the spices in a zip-top bag and use a rolling pin or base of a heavy pot to break them up.
Don’t let the wine boil, as it will start to cook off the alcohol and condense the flavor too much. At the very most, you should have a subtle simmer.
Glögg be stored in the fridge in an airtight bottle or container for up to 3 days. If storing ahead, omit the almonds and raisins until you’re ready to serve.
Made this? Let us know how it went in the comments below!
