Preparation 5 minutes, plus infusing Cooking 10 minutes Makes 1 litre Glögg is similar to mulled wine. The biggest difference, which took me some getting used to, is that people pop in a spoonful of glögg mix, which is made up of raisins and blanched almonds. By the time you’ve finished your drink, you’ve got some raisins and almonds plumped from the warm liquid.
1 cinnamon stick, broken 10 cloves 2-3 pieces of dried ginger or 1 tsp peeled, freshly grated ginger 5 crushed cardamom pods zest of 1 orange 8 raisins 100ml vodka 750ml red wine 100g caster sugar 10-20 blanched almonds and 4 tbsp raisins, to serve (optional)
1 Place the cinnamon, cloves, ginger, cardamom, orange zest and raisins in a jar and top up with the vodka. Put the lid on the jar and leave to infuse for a week in a cool, dark place. 2 After a week, pour everything into a saucepan with the red wine and sugar. Heat until the sugar dissolves (don’t let it boil). Leave to cool, then pour into a jug through a sieve to remove the spices and pour into sterilised bottles. 3 Before serving, gently warm it up. Add several almonds and a couple of raisins to each glass if you like and top up with the glögg.