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Tim's brewing shop: The Brown Owl Brew Shop

Glögg (pronounced gloog) is a traditional Swedish mulled wine, served hot, and best enjoyed on a cold winter’s night.

Glögg can also be made without alcohol by replacing the wine with fruit or berry juices or by boiling the glögg to evaporate the alcohol.

Becasue of the brandy, this version is more alcoholic than most wine drinks. So drink accordingly.

This recipe makes about 2/3 of a gallon of Glögg

1/2 bottle of Cabernet Sauvignon - 375 ml of a 750 ml bottle
1/2 bottle of Merlot - 375 ml of a 750 ml bottle
1/2 bottle of Pinot Noir - 375 ml of a 750 ml bottle
1/2 bottle of Riesling - 375 ml of a 750 ml bottle

1/2 bottle of Brandy - 375 ml of a 750 ml bottle

2 Cinnamon sticks
Zest of 2 Oranges (cut off in strips or grated off)
8 pieces of Spice Islands Crystallized Ginger (the sizes in the bottle vary, we used all medium sized pieces)
18 Cloves
24 oz. of Raisins

1 1/4 lb. Sugar
2 cups Water

Make the Sugar Syrup

Heat the water enough to melt the sugar.

Add sugar and stir until all melted.

Add the Flavorings

Add the Cinnamon, Orange zest, Ginger pieces, Cloves, and Raisins.

Cover the pot tightly and keep over a very low heat (hot enough to keep the mixture from cooling down, you are not cooking it, you are pulling the flavors out of the spices) for 10 minutes then remove from heat.

Add the Brandy

Add the Brandy, cover tightly, and let sit for 1 hour.

Add the Wine

Strain the liquid and put the solids aside for other cooking projects. (I’m thinking the Orange zest strips would make a wicked candied orange peel, and Tim is planning on making one of his cheesecakes with the Raisins.)

Add the 4 wines to the liquid.

Finish the Glögg

At this point your glögg is ready to serve -- after you bring the temperature back up.

Or you can store it in the refrigerator for up to 2 weeks.

Serve hot. Heat it up in a slow cooker, or in a sauce pan over low heat.

Serve in a warmed mug.

Garnish as desired with raisins, orange peel, almond slices, crystallized ginger pieces, etc.