Recipes

Glögg

Marcus Samuelsson's Swedish mulled wine will keep you toasty all winter long
2 Ratings
100% would make again
Marcus Samuelsson's Glögg
Photo: Dave Katz/Tasting Table 

There are more than a few recipes for this traditional Swedish wine spiked with port and spiced with cardamom, orange peel, raisins and almonds. Marcus Samuelsson's version tastes exceptionally delicious, and its sweet aroma couldn't be more welcoming for holiday guests.

This vodka- and port-infused wine tastes better the next day, so for the best flavor, let it chill overnight then warm it up before serving. Drinking it sooner will still be delicious, just not quite as profound and rich with warm spices.

To learn more, read "Swede and Lowdown."

Glögg

Recipe adapted from Marcus Samuelsson, Red Rooster Harlem and Streetbird, New York, NY

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

For the Glögg:

2 cinnamon sticks, broken into pieces

2-inch piece ginger, peeled and sliced

1 orange, zested (zest cut into 1-inch strips) and juiced (juice reserved)

6 whole cloves

¼ cup red raisins

2 tablespoons light brown sugar

1 teaspoon cardamom pods

1 vanilla bean, seeds scraped and pod reserved

One 750-milliliter bottle dry red wine, divided

1 cup port

½ cup vodka

For the Almond-Raisin Mixture:

½ cup blanched almonds

½ cup dark raisins

2 tablespoons light brown sugar

1 tablespoon unsalted butter

Directions

1. Make the glögg: In a medium saucepan, combine the cinnamon, ginger, orange zest, cloves, raisins, light brown sugar, cardamom, vanilla bean and pod, and 1 cup of the red wine. Place over medium-high heat and cook until the wine is reduced by half, 7 to 10 minutes. Add the remaining wine, orange juice, port and vodka, and continue to cook until bubbles form around the edges, 3 to 5 minutes. Remove from the heat and let cool to room temperature. Chill in the fridge, covered, overnight and up to 2 days.

2. Make the almond-raisin mixture: In a large sauté pan, toast the almonds, raisins and brown sugar over medium heat until fragrant and toasted, 10 to 12 minutes. Add the butter and continue to cook until golden brown, 5 minutes, then transfer to a paper towel-lined plate.

3. Strain the chilled glögg into a medium pot, discarding the solids, and bring to a simmer over medium heat. Do not boil. Ladel the glögg into mugs and garnish each with a spoonful of the almond-raisin mixture. And serve.

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