Most northern European countries have a recipe for mulled wine or gluhwein; what sets our Danish Glögg recipe apart for me is the addition of the slivered almond and raisins that you can eat with a spoon when you get to the bottom of the glass. Best served with a plateful of warm aebleskiver and a dice game, in my opinion.
1x750ml bottle of wine. Lots of recipes will say use expensive wine, as this equals good glogg, but to be honest you’re going to put so many other spices and flavours in there that I would save your best bottle for later on in the evening.
8 cardamom pods
1 cinammon stick
½ cup of raisins
½ cup of slivered almonds
The rind from 1 orange
¼ cup of brown sugar
1 cup of port
1 cup of brandy (if you really want to fall asleep with a warm feeling in your tummy)
Put the wine, spices, raisins, almonds, sugar and rind in a large saucepan and place on a low heat. You want to warm it slowly enough that the spices permeate the wine, but not heat it up so much the alcohol begins to evaporate.