Recipe: Glögg (Swedish Mulled Wine) - Marcus Samuelsson
Marcus Samuelsson's Swedish mulled wine will keep you toasty all winter long
There are more than a few recipes for this traditional Swedish wine spiked with port and spiced with cardamom, orange peel, raisins and almonds. Marcus Samuelsson's version tastes exceptionally delicious, and its sweet aroma couldn't be more welcoming for holiday guests.
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This vodka- and port-infused wine tastes better the next day, so for the best flavor, let it chill overnight then warm it up before serving. Drinking it sooner will still be delicious, just not quite as profound and rich with warm spices.
To learn more, read "Swede and Lowdown."
Recipe adapted from Marcus Samuelsson, Red Rooster Harlem and Streetbird, New York, NY
Glögg
Marcus Samuelsson's Swedish mulled wine is a near-perfect spiced and nutty drink for the holidays.
Prep Time
10
minutes
Cook Time
30
minutes
servings
4
to 6 servings
Total time: 40 minutes
Ingredients
- For the Glögg
- 2 cinnamon sticks, broken into pieces
- 2-inch piece ginger, peeled and sliced
- 1 orange, zested (zest cut into 1-inch strips) and juiced (juice reserved)
- 6 whole cloves
- ¼ cup red raisins
- 2 tablespoons light brown sugar
- 1 teaspoon cardamom pods
- 1 vanilla bean, seeds scraped and pod reserved
- One 750-milliliter bottle dry red wine, divided
- 1 cup port
- ½ cup vodka
- For the Almond-Raisin Mixture
- ½ cup blanched almonds
- ½ cup dark raisins
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
Directions
- Make the glögg: In a medium saucepan, combine the cinnamon, ginger, orange zest, cloves, raisins, light brown sugar, cardamom, vanilla bean and pod, and 1 cup of the red wine. Place over medium-high heat and cook until the wine is reduced by half, 7 to 10 minutes. Add the remaining wine, orange juice, port and vodka, and continue to cook until bubbles form around the edges, 3 to 5 minutes. Remove from the heat and let cool to room temperature. Chill in the fridge, covered, overnight and up to 2 days.
- Make the almond-raisin mixture: In a large sauté pan, toast the almonds, raisins and brown sugar over medium heat until fragrant and toasted, 10 to 12 minutes. Add the butter and continue to cook until golden brown, 5 minutes, then transfer to a paper towel-lined plate.
- Strain the chilled glögg into a medium pot, discarding the solids, and bring to a simmer over medium heat. Do not boil. Ladel the glögg into mugs and garnish each with a spoonful of the almond-raisin mixture. And serve.
Nutrition
| Calories per Serving | 362 |
| Total Fat | 8.5 g |
| Saturated Fat | 1.7 g |
| Trans Fat | 0.1 g |
| Cholesterol | 5.1 mg |
| Total Carbohydrates | 32.7 g |
| Dietary Fiber | 3.1 g |
| Total Sugars | 21.5 g |
| Sodium | 14.2 mg |
| Protein | 3.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
