Glögg

Method

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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 — 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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Chef’s Tips

• 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.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Gingerbread biscuits
• Blue cheese
• A cold market square

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.