About this recipe:Glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine over the Christmas holidays!
5 (750ml) bottles port
1 (750ml) bottle bourbon whisky
1 (750ml) bottle white rum
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (8cm) strip of orange peel
1 muslin square or piece of cheese cloth
175g flaked almonds
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Method Prep:15min › Cook:20min › Extra time:1hr10min › Ready in:1hr45min
Heat the port wine over medium heat until just below the simmer point in a large stock pot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves and orange peel onto the centre of the muslin square. Gather together the edges of the muslin and tie with kitchen string to secure.
When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof oven glove, carefully pour the sugar into the flames and let the mixture burn for 1 minute. Put the lid on the stock pot to extinguish the flames and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the muslin bundle of spices and the raisins and almonds to the warm wine mixture. Allow it to cool to room temperature, about 1 hour.
Strain the cooled glogg through a sieve and reserve the raisins and almonds.
To store, pour strained glogg into the bottles, recap and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.
Don't use an expensive port for this recipe, because the strong-flavoured spices and other ingredients will overwhelm the flavour.