Glögg is the term for mulled wine in the Nordic countries. Recipe by Helen Nelson, Pine Ridge Woman's Club, Fairfax, Virginia.
4 ounces dried apples
3 ounces seedless raisins
3 ounces prunes
1 ounce dried orange peel (pommerance)
2 ounces almonds
1 ounce cardamom
1 ounce cloves
1 ounce cinnamon sticks
1 cup granulated sugar
2 bottles port
1 bottle claret or dry red wine
Almonds, raisins and cloves (optional garnishes)
- The day before, tie fruits, almonds and spices in cheesecloth; put in large pot. Add sugar, port and claret or dry red wine. Bring to boil; then simmer over medium heat until reduced to about 2 1/2 bottles. Pour into glass jar; cover; cool for 24 hours.
- Next day, remove spice bag from wine.
- Heat 1 part wine with 1 part brandy; do not boil.
- Serve in punch glasses. If desired, garnish each serving with a couple of almonds, raisins and cloves.
Recipe provided courtesy of Fruit From Washington.com.