Hot mulled wine made simple, whether for two or 10
Swedish Spiced Wine (Glögg)

Swedish Spiced Wine (Glögg)

1½ hours 20 minutes active

10 Servings

At the holidays, hot mulled wine is consumed across Europe. We’re particularly fond of the Scandinavian variety, glögg. It is made with red wine and sugar, plus a robust cast of warm winter spices. Often bolstered by brandy, rum or aquavit—a caraway-flavored spirit—the warm beverage can be tooth-achingly sweet. We wanted to capture the complexity of mulling spices while curbing glögg’s sweetness. Our solution was to create a concentrate made from heavily spiced syrup and brandy. The sugar and alcohol preserved it for weeks, meaning we could make a batch or two and enjoy it throughout the season. The concentrate also allowed us to make the drink by the glass and tailor the sweetness of each serving. We like to drop a few brandied raisins into each glass, but that’s optional. Leftover brandied raisins can be stored in an airtight container for up to 1 week (add more brandy to keep them longer). The concentrate recipe should yield about 2½ cups and can be doubled. To prepare an individual serving, use 3 tablespoons of concentrate for every ½ cup of wine.

Ingredients

  • cups brandy

  • 1

    cup raisins

  • cups water

  • 248

    grams (1¼ cups packed) light brown sugar

  • 12

    3-inch strips orange zest (2 oranges)

  • 8

    3½-inch cinnamon sticks, broken into rough pieces

  • 3

    -inch piece fresh ginger, cut into 6 pieces and smashed

  • 5

    dried black mission figs

  • 1

    tablespoon cardamom pods, lightly crushed

  • 1

    tablespoon whole cloves

  • 1

    teaspoon black peppercorns

  • 2

    tablespoons lemon juice

  • 4

    teaspoons angostura bitters

For the glögg
  • 2

    750-milliliter bottles dry red wine

  • Brandied raisins and slivered almonds, to serve (optional)

Swedish Spiced Wine (Glögg)

Get Ready to Cook

10

Servings

1½ hours

20 minutes active

Tip

Don’t use a heavily oaked or highly tannic wine. A dry, slightly fruity, medium-bodied red wine made the best glögg. Our top pick was a Côtes du Rhône, but Beaujolais also worked well, as did grenache or syrah-based blends.

Ingredients

  • cups brandy

  • 1

    cup raisins

  • cups water

  • 248

    grams (1¼ cups packed) light brown sugar

  • 12

    3-inch strips orange zest (2 oranges)

  • 8

    3½-inch cinnamon sticks, broken into rough pieces

  • 3

    -inch piece fresh ginger, cut into 6 pieces and smashed

  • 5

    dried black mission figs

  • 1

    tablespoon cardamom pods, lightly crushed

  • 1

    tablespoon whole cloves

  • 1

    teaspoon black peppercorns

  • 2

    tablespoons lemon juice

  • 4

    teaspoons angostura bitters

For the glögg
  • 2

    750-milliliter bottles dry red wine

  • Brandied raisins and slivered almonds, to serve (optional)

Step 1 of 3

Make the spiced syrup

cups brandy
1
cup raisins
cups water
248
grams (1¼ cups packed) light brown sugar
12
3-inch strips orange zest (2 oranges)
8
3½-inch cinnamon sticks, broken into rough pieces
3
-inch piece fresh ginger, cut into 6 pieces and smashed
5
dried black mission figs
1
tablespoon cardamom pods, lightly crushed
1
tablespoon whole cloves
1
teaspoon black peppercorns

In a 2-cup liquid measuring cup, combine the brandy and raisins. Microwave until steaming but not bubbling, about 1½ minutes. Let sit for at least 1 hour. Meanwhile, in a medium saucepan over medium-high heat, combine the water, sugar, zest, cinnamon, ginger, figs, cardamom, cloves and peppercorns and bring to a boil. Reduce heat to low and simmer for 30 minutes. Cover, remove from the heat and let sit 30 to 60 minutes.

Step 2 of 3

Make the concentrate

2
tablespoons lemon juice
4
teaspoons angostura bitters

Using a fine mesh strainer, strain the brandy into the pan, reserving the raisins. Strain the brandy-spiced syrup mixture into a bowl, discarding the solids. Stir in the lemon juice and bitters. Use immediately or transfer to a jar and refrigerate for up to 1 month.

Step 3 of 3

Combine the concentrate and the wine

2
750-milliliter bottles dry red wine
Brandied raisins and slivered almonds, to serve (optional)

In a large pot over medium, combine the wine and concentrate and heat gently until bubbles just begin to form around the edges. Do not boil. Ladle into cups and serve garnished with brandied raisins and slivered almonds, if desired.

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