Glogg

This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Glogg, a Swedish mulled wine, is traditionally served with almonds and raisins. Feel free to substitute your favorite dried fruit and nuts.

 

Developed in the Tasting Table Test Kitchen

Glogg
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Glogg from the Tasting Table Test Kitchen
Servings
1
quarts
Ingredients
  • 2½ cups full-bodied red wine, such as Cabernet
  • 1½ cups ruby port
  • 1 cup cognac
  • ¼ cup light brown sugar
  • 1 orange peel
  • 8 green cardamom pods
  • 2 cinnamon sticks
  • 5 whole cloves
  • 1 whole star anise
  • ¼ cup blanched, sliced almonds
  • ¼ cup raisins
  • ¼ cup dried cherries
Directions
  1. In a large stockpot set over medium heat, combine the wine, port, cognac, brown sugar, orange peel, cardamom, cinnamon, cloves and star anise. Bring to a simmer and then remove from the heat. Cover and set aside for 2 hours.
  2. Strain the glogg through a fine-mesh strainer, discard the spices and rewarm. Place a few blanched almonds, raisins and dried cherries in each glass and add the glogg. Serve immediately.
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