Swedish Glögg

Glögg is traditionally served as Christmas time, but it could be appropriate for other cold seasons of the year.  The mixture is quite potent, as it contains different types of wine and brandy.  Once prepared, it is allowed to ferment for several days or weeks, before serving.  Glögg can be served warm or at room temperature.  In this recipe, the ingredients listed are for a single batch.  However, in the finished picture, I made a double batch.

Ingredients:

Cheesecloth
Twine
750mL bottle of Côtes du Rhône
750mL ruby red port
2 c. apricot brandy (or brandy of your choice)
2 oranges (1 peeled, 1 studded with 12 whole cloves)
1/2 c. light brown sugar
3 cinnamon sticks (broken if putting in cheesecloth or whole for floating in container)
1 scant tsp. cardamom seeds (I used ground cardamom)
1/2 c. dried cherries or raisins
1/4 c. whole almonds (unsalted and unsmoked)

 

Cut a piece of cheesecloth into an 8x8 inch square.  If you are going to break the cinnamon sticks, add them to the cheesecloth along with the cardamom, almonds and orange rind.  Tie securely and place in the container.  Stud the other orange with 12 cloves and place in the container.  If the container's opening is not large enough for the orange, then the cloves and additional orange rind should be put into the cheesecloth as well.  If you are leaving the cinnamon sticks whole, add them now.  Add the dried fruit as well. 

 

 
Add both bottles of wine to the container, along with the brandy and a half cup of light brown sugar.  Stir with a spoon to incorporate. 

Allow to ferment.  If placed in an airtight bottle, it can last for up to a year.