Traditional Glogg Recipe or Mulled Red Wine is found everywhere in Scandinavia. Spiced and slightly sweet, this warm red wine will keep you warm and cozy.
A few weeks ago, Wes and I took a very quick trip to Copenhagen. I fell in love with Scandinavian life and it is on my list to go back to and get to know even more. Winter and candlelight and warm blankets and all things cozy. I felt very at home there. (#hyggeforlife) While we were there, we walked through Tivoli Gardens. It was decorated for Halloween, but I had my first mulled wine or glogg (pronounced glue-gh) of the season. This one had a heavy pour of Amaretto in it too. It was a really cold night and we were walking around the gorgeous gardens and it felt like a romantic date in a Hallmark movie.
I fell in love with mulled wine a few years ago when my good friend on the Cape made it for me. It is a mulled white wine and I’ve made it more times than I can count. Ironically, she got her recipe from her time living in Stuttgart many years before we lived here. It is riesling-based (not the super sweet kind, but the dry one) and has lots of citrus in it. I love it so much and make it every Halloween.
I am not a big red wine fan, so I assumed that I wouldn’t really like mulled red wine. I was wrong. I’ve made this recipe three times since we got back from Denmark and I foresee buying a bottle of red just about every time I go to the German grocery store. This is a traditional glogg recipe, but there are as many variations as there are Swedish, Danish, and Norwegian grandmothers. I’m sure everyone puts their own spin on it.
Mine has sliced fresh ginger, some sugar, cardamom pods (be sure to smash them to let the seeds out), orange peel, cinnamon stick, almonds, raisins (I do not like raisins feel like it must be included because every recipe that I found had them in it), cloves, and slivered almonds.
Add sugar, orange zest, raisins, almonds, cardamom pods, ginger, cinnamon, and cloves to a medium saucepan. Pour in wine.
Simmer until wine reaches 175°. Or until the sugar has dissolved completely.
Remove from heat and let stand one hour.
Pour through a sieve. Pour into a bottle for another time or ladle straight in cups.
How pretty does this look? Even the cooked down spices and peels look gorgeous soaked in wine.
Garnish with a few raisins, almonds, orange slices, and a cinnamon stick. Optional, but always a good idea, add a splash of amaretto, vodka, or bourbon.