Glögg
Traditionally served at Christmas parties in Sweden and elsewhere, this is powerful stuff, as you can see by its ingredients. Nevertheless, it goes down easily, so be careful. The wine and port should be decent but obviously need not be fantastic; most of their flavors will be overwhelmed.
Recipe information
Yield
makes 2 quarts, enough for about 8
Ingredients
One 750-ml bottle dry and fruity red wine, like Pinot Noir or Zinfandel
One 750-ml bottle port
Half 750-ml bottle cognac, brandy, rum, or vodka
Zest of 1 orange
10 cardamom pods
2 cinnamon sticks
10 cloves
5 slices fresh ginger
Sugar to taste
1 cup raisins, optional
1 cup blanched almonds, optional
Preparation
Step 1
Combine the wine, port, spirit, orange zest, and spices in a saucepan, along with 2 cups water; bring to a boil. Reduce the heat and simmer for about 5 minutes. Cool, cover, and refrigerate overnight, at least 12 hours.
Step 2
Strain the mixture, then reheat (do not boil) and add sugar. Add the raisins and almonds (you might put a teaspoonful in each glass if you’re using these) and serve hot.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
