Pronounced glurg, this Scandinavian mulled wine is strong in both flavour and fire-power. There are quite a few ingredients but it truly is easy to make, either on the stovetop or in a crock pot or slow cooker where folks will be gathering.
Servings: About 8 cups (2 L)
Ready time: 2.5 hours (most unattended)
2 large, firm, thick-skinned oranges
10 small green cardamom pods
2 750 mL bottles dry red wine
1/2 bottle of ruby port, about 1 1/2 cups or 375 mL
1 cup (250 mL) aquavit or vodka
1/2 cup (125 mL) coarsely chopped dried figs
3/4 cup (175 mL) dried cranberries
1/2 cup (125 mL) sliced almonds
1/3 cup (80 mL) honey
2 star anise pods
1 tsp (5 mL) pink peppercorns
4 whole cloves, optional (cloves are traditional, but not everybody’s cup of…glogg)
3 4-inch (10 cm) cinnamon sticks
With a fancy bar tool, vegetable peeler, or sharp paring knife, peel off thin strips of orange peel from the washed oranges. Try to avoid the bitter white second layer or pith. Then juice the oranges – you should end up with about 3/4 to a cup of juice – and strain out the pulp.
With the bottom of a sturdy cup or side of a heavy knife, bash the cardamom pods just hard enough to crack open.
Add all ingredients into a large soup pot or Dutch oven over medium heat, or in a slow cooker or crock pot set on high. Bring up to a simmer, stirring occasionally. Remove from heat and set aside for about two hours.
When ready to serve, strain glogg through a cheesecloth-lined sieve or colander to remove solids. Add back to the pot or crock, and gently re-heat.