Side Pannel
Glogg, Gluwein, Mulled Wine
Glogg, Gluwein, Mulled Wine
- Recipe Submitted by Herb on 11/18/2014
Category: Dinner Party, Cocktails
Ingredients List
- For the garnish:
- 1 cup raisins
- 1/3 cup Cointreau or rum
- 1/2 cup whole almonds
- For the gløgg:
- 1 1/2 cups Port wine
- 1 cup freshly squeezed orange juice
- 1/2 cup Cointreau or Gran Marnier
- 1/3 cup brown sugar
- zest of 2 oranges, cut in strips
- 10 cloves
- 2 cinnamon sticks
- 2 bottles dry red wine
- Fresh orange slices
Directions
Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance. Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.
Prepare the gløgg:
Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug. Strain gløgg into glass. Garnish with fresh orange slices.
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance. Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.
Prepare the gløgg:
Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug. Strain gløgg into glass. Garnish with fresh orange slices.
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