Best Glogg Recipe

Mulled Wine Recipe (Nordic Gløgg + NonAlcoholic)

WEBSep 13, 2022 · 1 orange, slices of half and juice of the other half. 1 lemon, slices of half and juice of the other half. 10 black peppercorns. 6 allspice …

Rating: 4.8/5(13)
1. Add to saucepan: In a medium large saucepan, add all the ingredients except the red wine. You can add it at this point if everyone want alcohol. But remember that you only want the wine to heat up, not boil.
2. Let it steep: Whenever you see steam starting to evolve, just remove from the heat and let it steep for around 20-30 minutes. Longer is also fine. But before steeping, I like to remove the orange and lemon slices to avoid getting too bitter gløgg.
3. Serve: You may want to reheat it just a little when it is done steeping. That's also when you'll heat your red wine if you're separating the two. Strain the mulled wine into glasses, along with red wine or not. Garnish each glass with an orange or clementine slice, cinnamon stick and star anise. But remember that the garnishes may give it an even stronger flavor.

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The Best Gløgg (Norwegian Mulled Wine) • Sunday Table

WEB3 days ago · In a large saucepan, mix the red wine, bourbon or vodka, sugar, and vanilla. Add the spice bag, nuts, and raisins or cranberries. Heat the mixture over medium heat …

Rating: 5/5(2)

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OldFashioned Swedish Glögg Recipe

WEBNov 21, 2023 · Directions. Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and …

1. Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
2. While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
3. When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
4. Strain the cooled glogg and reserve the raisins and almonds.

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