After a request for a Mulled Wine recipe, Adam Morby recalls a wonderful Yuletide jaunt, thanks to the help of this Scandinavian concoction.
In my younger and more vulnerable years I drank a whole bottle of this stuff. I woke up three weeks later on a Latvian beach trapped inside the bloated corpse of a humpback whale…
So basically, drink it at your own peril, and don’t blame me when you wake up with your head in a puddle of cold dog’s piss. I’ve increased the quantities so that you can take some home for Christmas presents; just make sure that you put some newspaper underneath Grandma.
- 5 bottles of port
- 1 bottle of bourbon whiskey
- 1 bottle white rum
- 6 whole cardamom pods, cracked
- 1 large cinnamon stick
- 4 whole cloves
- 18 g strip of orange peel
- 1 (8 inch) square of cheesecloth
- 150g white sugar
- 420g raisins
- 250g blanched almonds
- Heat the port wine over medium heat until just below simmer in a large pan with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover Glogg.
- While the wine and booze is heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the centre of the square of cheesecloth. Gather together the edges and tie with string to secure.
- When mixture is very hot, but not boiling, 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.
- Strain the cooled Glogg and reserve the raisins and almonds.
- To store, pour strained Glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
- To serve, pour Glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 200ml of warmed Glogg into a small coffee cup or small Swedish-style Glogg mug, and garnish each serving with a few reserved raisins and almonds.