How to make Swedish glögg (mulled wine)
Boil your own glögg (mulled wine) with a simple recipe. Keep in mind that the spices should be in brännvin (or vodka or rum) for a few days to bring out the flavors. Pro tip: separate the raisins out after soaking and use them in a fruit cake.
2 pieces whole cinnamon
12 whole spice cloves
2 pieces whole, dried ginger
1 teaspoon whole cardamom kernels
3 bitter orange shells
2 dl raisins
2-3 dl brännvin (or vodka or rum)
2 bottles of red wine
2-3 dl sugar
Add cinnamon, cloves, ginger, cardamom kernels, bitter orange shells and raisins together in a jar. Pour the brännvin (or vodka or rum) over the spices until the spices are completely covered. Close with lid. Let the liquor and spice mix stand for four days. Shake the jar occasionally. Strain out the spices from the liquor mixture into into a saucepan. Add the two bottles of red wine and 2 dl of the sugar.
Heat gently on low heat until the sugar is dissolved completely. Add more sugar to taste if you like it sweeter. Pour into a bottle and keep the glögg cool. The glögg lasts for at least three months, but it usually gone a long time before that. The glögg is heated before serving but it should not be brought to a boil. Serve with raisins and minced almonds in small cups.