Add Some Glögg to Your Holiday Tradition

PASSIONS | by MOLLY MARTIN

FEW THINGS WARM A COLD WINTER DAY or a holiday potluck like a big pot of glögg. The Nordic spiced drink fills the air with hints of cinnamon, cardamom, clove and orange, then soothes the body with its heat, alcohol and tradition.

Glögg SYRUP, SATURNUS OF SWEDEN

Basic glögg (sounds like “glug”) starts with a full-bodied wine and spices, but recipes vary by household: Often brandy, vodka, port, Madeira and/or sherry are added. A dark-berry juice (traditionally black currant) can replace all the alcohol for a driver-friendly version — or the glögg can be boiled to evaporate the spirits, but what’s the point of that? You can take a shortcut by simply adding wine (or juice) to readymade glögg syrup. And some recipes call for lighting the glögg on fire to caramelize sugar cubes before adding to the mix.

If you prefer a less volatile approach:

Glögg
Makes 1 quart
7 whole cloves
5 whole allspice berries
4 cardamom pods
2 sticks cinnamon
1 vanilla bean, split
1 3-inch-by-1-inch piece orange zest
1750-ml. bottle burgundy or cabernet sauvignon wine
1 cup water
1 cup orange juice
1/2 cup sugar
3/4 cup blanched almonds
3/4 cup golden raisins

Tie the cloves, allspice, cardamom, cinnamon, vanilla and orange zest in cheesecloth and place in a pot with the wine, water, juice and sugar over medium heat. Warm until just before it comes to a boil. Add the almonds and raisins, cover, and reduce heat to low for at least 15 minutes before serving, making sure it doesn’t boil.

Ladle the glögg into cups, spoon a few almonds and raisins into each, and Skol!