Gløgg, Glüwein, Mulled Wine

By cindyandmojo

Ingredients

• for the garnish:
• 1 cup raisins
• 1/3 cup Cointreau or rum
• 1/2 cup whole almonds
• for the glogg:
• 1 1/2 cups Port wine
• 1 cup freshly squeezed orange juice
• 1/2 cup Cointreau or Gran Marinier
• 1/3 cup brown sugar
• zest of 2 oranges, cut in strips
• 10 cloves
• 2 cinnamon sticks
• 2 bottles dry red wine
• Fresh orange slices

Details

Servings 8
Adapted from tastefoodblog.com

Preparation

Step 1

Prepare the garnish:

Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use.)

Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the glogg:

Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices.