Waitrose and Partners
Glögg

Glögg

A spin on mulled wine from Sweden, where ‘glögg parties’ are a cherished part of the festive season. Some versions are made with red wine, others with port – here, both are used together, which creates a lovely rounded finish.

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  • Serves4
  • CourseDrink
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Plusinfusing

Ingredients

  • 250ml red wine
  • 250ml ruby port
  • 50g sultanas
  • 50g whole blanched almonds
  • 6 cardamom pods, lightly crushed with the side of a knife
  • 1 cinnamon stick
  • 1 star anise
  • 1 medium orange, scrubbed and sliced, plus extra slices to serve
  • 25g caster sugar
  • 2 slice/s ginger (20-30g total)

Method

  1. In a large pan, combine all the ingredients and heat gently for about 10 minutes until hot but not boiling. Stir occasionally to help the sugar dissolve. Turn off the heat and leave to infuse for around 30 minutes.

  2. Strain the mixture through a fine sieve into a clean pan. Discard the orange slices and whole spices, but reserve the almonds and sultanas, if liked (see tip below).

  3. Return the glögg to the heat and warm gently until steaming, then divide among 4 heatproof glasses or cups. Garnish with orange slices.

Cook’s tip

The infused almonds and sultanas are sometimes served in the glass or alongside the drink. They’re also very good with ice cream.

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