This mulled wine recipe was developed by chef Marcus Jernmark when he was at Aquavit in New York Metropolis as a part of the restaurant’s conventional Julbord, or Christmas desk, unfold. “Glögg is a kind of issues the place each household has their very own recipe,” says Jernmark. “And there are developments—one yr it’s white, one yr it’s crimson, one yr there’s darkish rum, one yr there’s vodka.” This model, to his thoughts, is near the Platonic best of spiced wine, with brown sugar, dried fruits, fragrant spices, and Indonesian lengthy pepper—not as uncommon a Scandinavian ingredient as it’d sound. “Lengthy peppers have been one of many first issues that Sweden introduced again” when the Dutch East India Firm established commerce in 1602, Jenmark notes. “It’s been utilized in Scandinavian delicacies for a very long time.”
Since glögg mixes wine with many, many different elements, Jernmark advises in opposition to utilizing a very good bottle. “You’re completely destroying the wine,” he says. “Clearly you shouldn’t use a faulty wine, however an inexpensive crimson is okay.” He prefers a cabernet. Serve your glögg as they do in Sweden—with blanched almonds and raisins on the facet to spoon into your glass or mug, plus a plate of buttery, aromatic pepparkakor or gingersnaps.
Components
- Two 750-ml bottles dry crimson wine
- 1½ cups port wine
- 1 cup plus 2 Tbsp. packed mild brown sugar
- 1 cup vodka
- 4 oz. dried figs, sliced
- 4 oz. raisins, plus extra for serving
- 7 inexperienced cardamom pods
- 5 cloves
- 4 Indonesian lengthy peppers
- 3 cinnamon sticks
- 2 oranges, zest peeled into large strips, then juiced
- 2 star anise pods
- Blanched almonds and pepparkakor or gingersnaps, for serving
Directions
- To a big pot, add the wine, port, sugar, vodka, figs, raisins, cardamom, cloves, lengthy peppers, cinnamon, orange strips and juice, and star anise and convey to a simmer, stirring often. Take away from the warmth. Put aside to macerate for two hours, then pressure and discard the solids.
- When able to serve, reheat the glӧgg and ladle into glasses or mugs. Serve with blanched almonds, raisins, and pepparkakor or gingersnaps on the facet.
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