We’ve gotten more than 3 feet of snow in the past week here in Boston. Yes, it’s been a bit chilly. So why not enjoy it? The Scandinavians know how to make the most of winter and here’s one of their secrets: GLØGG!
The British call it Mulled Wine. The Germans call it Glühwein. In Denmark and Norway it’s Gløgg (and in Sweden it’s Glögg). And what it’s all about is a HOT WINE drink infused with spices and I highly recommend it as a cure for winter chill.
Any old pot will do, but it will taste better if you use a beautiful antique Danish copper vessel like this one to make your Gløgg in:
If you’d like to try it, here’s a vintage recipe adapted from The Cooking of Scandinavia, and also and a simpler variation. Both are great.
The Professor’s Glögg
2 quarts dry red wine
2 quarts muscatel
1 pint sweet vermouth
2 T Angostura bitters
2 cups raisins
Peel from 1 orange, white part scraped off
12 whole cardamoms
10 whole cloves
2 inch piece of peeled ginger
1 stick of cinnamon
1 1/2 c. aquavit – about 12 oz
1 1/2 c sugar
2 c whole blanched almonds
In a rather large non-reactive pot, mix together the wine, muscatel, vermouth, bitters, raisins, orange peel, cardammom pods, cloves, ginger and cinnamon stick. Bash up the cardamoms up a bit in a mortar if you have one, or cover with a towel and crush them up a bit with a rolling pin. Then add that to the brew. Cover and let it sit for 12 hours or so, more or less won’t hurt, so everything settles in right and gets happy. To serve, add the aquavit and the sugar. Combine well and bring it up to a rolling boil over high heat. Then take if off the fire, add the almonds and ladle it out into big mugs.
A Simpler Glogg
Use half the amount of all the spices and mix them with 2 bottles of any dry red wine. Leave it overnight to set, then add 3/4 cup of sugar and bring it up to the boil. Off the fire add 1 c of blanched almonds and server very hot.