Glögg

What to Put on the Table With Glögg

• Gingerbread biscuits
• Blue cheese
• A cold market square

Making Glögg, Step by Step

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1. Put the wine, sugar, cinnamon, cloves, cardamom, star anise, ginger and orange zest in a pan.

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2. Warm over a low heat, stirring until the sugar dissolves, until it reads about 70°C / 158°F — steaming, with the odd bubble at the edge but no simmer.

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3. Hold it there for 20 minutes. If it starts to simmer, take it off the heat.

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4. Take off the heat, cover, and leave to infuse for 30 minutes.

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5. Strain out the spices, stir in the vodka, and warm gently again to serving temperature.

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6. Put a spoonful of raisins and a few almond halves in the bottom of each heatproof glass and ladle the glögg over.

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7. Serve with a small spoon so the raisins and almonds can be eaten at the end.

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Related guide: Prep, cook and total time.

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Worth Knowing Before You Cook

Never let it boil. Boiled glögg is warm grape juice with a headache in it.

The base can be made days ahead, strained, and reheated gently. It is better for the wait.

Non-alcoholic version: swap the wine for red grape juice and the spirit for a splash of blackcurrant cordial.

Swaps and Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Leftovers

Refrigerated, strained, for a week. Reheat gently, never past 80°C / 176°F.

Glögg: Your Questions Answered

Glögg Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 16 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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