Give glogg a go for an alternative to mulled wine or cider. A hefty Scandinavian mulled wine with port, brandy, raisins and almonds, a steaming mug of glogg (pronounced ‘glug’) leaves no cockle unwarmed.
- 1½ litres medium/full-bodied red wine
- 370ml port
- 200ml brandy
- 2 oranges
- 12 cloves
- Pinch grated nutmeg
- 6 cardamom pods, crushed
- 5cm piece of fresh ginger, sliced
- 10cm cinnamon stick
- 4 tbsp sugar (to taste)
- Small handful of raisins
- Small handful each of raisins and blanched, flaked almonds
Pour the wine into a large stainless-steel or enamel pan - avoid aluminium and copper as they will give the glogg a metallic taste.
Stud one orange with the cloves; peel the zest from the other and squeeze its juice. Whole slices of orange look pretty but too much pith can taste bitter, so stick with juice and zest.
Put these in the pan with the spices, raisins and almonds, adding sugar to taste.
Heat gently for half an hour, making sure not to let it boil.
Serve with a few almonds and raisins in each cup.
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