Glögg - How to Make Swedish Mulled Wine with Red Wine, Brandy & Spices
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- Опубліковано 6 жов 2024
- This traditional Christmas Punch is the Swedish version of mulled wine. There are different variations out there including Glühwein, but this one is my favorite. It's made with Red Wine (preferably a Shiraz), Brandy (or Cognac), Blanched Almonds, Raisins, Cardamom Pods, Whole Cloves, Cinnamon, Dried Apricots, Candied Orange Peel, Light Brown Sugar and a fresh Orange Peel.
As with the Hot Toddy ( • Hot Toddy - How to Mak... ), there are several variations and embellishments on the recipe depending on where you look. The one I like and have been making for years is the recipe from the book, The 12 Bottle Bar by David Solmonson and Lesley Jacobs Solmonson. Their version appeared on their blog even before the book was published and it's a great, simple, warming recipe.
There are a lot of ingredients, but most of those just end up in a cheesecloth that steeped in the wine like a teabag. There's a steeping phase and a combining phase. Then, of course, the drinking phase. It really boils down to wine, brandy, sugar and spices. So it may seem daunting, but it's pretty easy to bring them together.
If I'm making it for a party, I like to prep everything and start steeping in the morning, that way by the evening, I can combine them and it's ready to drink.
It's meant to be served warm, but if you happen to have some leftovers, it's also pretty decent cold. I had a little left over that was put in the fridge overnight. The next day I tried it cold and it wasn't the same, but it was still pretty good. The Swedish really knew what they were doing with this one. Skål!
Recipe:
4 Cups (1 L) Red Wine (Shiraz suggested)
1 Cup (240 ml) Brandy
15 Blanched Almonds (with more for serving)
0.5 Cup (120 ml) Raisins (with more for serving)
4 Cardamom Pods
3 Whole Cloves
1 Cinnamon Stick
2 Dried Apricots
2 tbsp (15 ml) chopped Candied Orange Peel
0.75 Cup (180 ml) Light Brown Sugar
2 Peels of one fresh Orange
Chop the Candied Orange Peels. Crack open Cardamom Pods. Add the Cardamom, Cloves, Cinnamon, Apricots, and Candied Orange Peel to the cheesecloth. Tie it with twine.
Pour 1 L of Wine into a pot. Add Raisins, Almonds and the Cheesecloth. Let steep at room temperature for 8-10 hours.
Slice 2 strips of fresh Orange Peel. Place peels in a bowl and cover it with Brown Sugar. And let that sit for 8-10 hours at room temperature as well.
After they've steeped. Warm up the wine on medium heat. Do not allow it to boil. Add the Orange Peel and Sugar. Stir the Sugar until it is dissolved. Remove from heat. Stir in the Brandy. Fish out the cheesecloth bag and discard it.
Use a long-stem lighter to light the wine on fire. Let it burn for no more than 2 seconds before extinguishing it with the lid of the pot.
Turn the heat to Low to keep the pot warm. Alternatively, you can pour the mixture into a Crockpot and set that on warm. If the Glögg will not be drank within a couple hours, remove the orange peels and discard them.
To serve it, warm the mug(s). Add a couple raisins and almonds to each mug. Ladle the Glögg into the mug directly from the pot or Crockpot.
Music:
Three Ships by Auracle
via JinglePunks
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Featured in this Episode:
Yellow Tail Shiraz
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Hennessy VS Cognac
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The 12 Bottle Bar
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Blanched Almonds
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Raisins
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Cardamom Pods
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Whole Cloves
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Cinnamon Sticks
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Dried Apricots
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Wholesome Sweeteners, Organic Light Brown Sugar
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Bar Tools:
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Fantastic recipe. Love your channel. I'm swedish and i really like your take on Glögg. Cheers.
Good to hear. It got the Swedish stamp of approval. Skål!
Just finished making this and it turned out nicely. I use port to make Glögg because I like the richness of its flavor, now waiting for it to meld a week or two for Christmas. Thanks!
Excellent! Sounds like a great tweak to the classic. Cheers!
Man, every year I go crazy for mulled everything. I drink gallons of the stuff. This recipe looks absolutely fantastic, can't wait to try it out!
Awesome. Let me know how it turns out.
Your pronunciation of Glögg is a bit off, but the rest seems to be spot on. I appreciate that you're spreading this as I think Glögg is one of the few truly lovely parts of Swedish Cuisine.
Jagh Haringenamn Preach it brother
Great. Glad you liked the video! Like I said to TheLun4tic, I knew I was going to trip over the umlauts. It's usually a stumbling block for English speakers. Oh well.
Will definitely make this for Christmas!
Great! Let me know how it turns out. Cheers!
Great video
There online recipes for glögg are really polite stuff! My Aunt Inga was married to a man who made his own fe4mented glugg in the bath tub and that was an engine degreaser made from fermrnted herbs and berries gathered on the farm. This is not quite as hearty.
Yeah it was 'wine: turned into something yoi start a campfire with. And it was really thick.
With yhe dandelions it had medicinal ptoperties, wild nlackberries, radberries, strawberries, whateve4 was a fruit and growing wild. Ferment it in the bath tub and bottle it.
This hardened wine concoction is really cool, a lot safer for low alcohol content, and shorter time to make and serve.
Cool!
Oh man, this sounds so much better than the Ikea stuff I have had. I owe it to myself to drink some fine homeade glögg. Thanks for sharing.
For sure. This recipe has a bunch of steps but is totally worth it. You and your guests will love it. Cheers!
Great timing! I have a house Christmas dinner tomorrow that I was going to make mulled wine for! Not sure I'll have time to gather the ingredients and steep them though :(
Maybe you can make a simplified Glögg-a Glögg Lite. Haha. Cheers!
Damn. The Swedes know what's up.
Haha. You can say that again. Cheers!
Skäl! God yul!
@@DistinguishedSpirits I wanted to come back here to thank you for introducing me to glögg! Over these past years I developed my own recipe for it, and I'm glad to report that it is very much loved among my family and friends. I just finished making a big batch today to hand out over the holidays. Complete with my own label and all. And all thanks to you! Happy holidays my friend!
Absolutely marvellous take on glögg. Just like he says, this drink actually benefits from opting for the cheaper stuff. A low quality brandy and a well structured spanish wine will give it that extra kick it needs.. You should try chucking a piece of fresh ginger in there, about the size of a thumb. Really does the trick. I usually throw some black pepper corns in there too for some added depth.
Oh good call with the ginger and whole peppercorns. But then again, I'm a sucker for ginger, so I'd like it in just about anything. Haha. Cheers!
Hey, one could honestly eat a turd with a side of pickled ginger, am I right.
i.imgur.com/bLP53TY.gif
Great recipe with a bit if a kick!
Glad you liked it. Cheers!
wowww great video,,,i will try if i have necessary ingrdiants,,thanks for this video
For sure! Let me know how it turns out.
strange coincidence because i was at ikea today and they sell that stuff there and i was thinking would be sweet if you'd make a video about it
I think I had the bottled Ikea one once. It's not really the same. Haha. But you should make this one and let me know how it turns out. Cheers!
You should make Grog!
The hot version? Yeah. That's a good one. It's kinda like a hot rum toddy. For the longest time, I always made it cold with lime, but I was recently turned onto the hot version, which is pretty invigorating. I'll have to add it to the list. Cheers!
I've never had the hot version, but definitely would like to see that
No Aquavit?
This looks good! Why do you ignite the brandy? Also, did you make the candied orange peels?
No, I didn't make the Orange Peels, but it might be a fun project. I got them at Trader Joe's. I have a link to some on Amazon in the Description of the video if you're looking to track some down.
Why light it? It's a little esoteric. Part of the reason is it is tradition. Part of the reason was (back in the day) to burn off some of the less refined elements of a poorly made spirit. But in this context it's done mostly to super-heat and caramelize some of the sugars and to unlock some different flavors and aromas in the punch.
Ron Perlman has to be the voice for this video. :D
Hahaha. Beauty & the Beast-era Ron Perlman.
You forgot to mention need a table
How do you make a candied orange peel?
I just buy it premade. But I’m sure it’s tasty to make your own.
@@DistinguishedSpiritsSo, I've tried it and although I'm not that big of a fan of mulled wine, that Glögg was actually a very welcome change on your typical winter drinks. You should also try something we Germans call "Glühbier" or mulled beer. Warm beer sounds kinda gross at first, but it's basically like mulled wine, but with beer instead. And so it's gained quite some popularity over the last few years on the Christmas markets, where I come from. And it's really tasty of course, without saying.
Hey @TheWarOwl, check this out for yours family christmas eve dinner
If you haven't tried the danish version, I'll have to send you the recipe for next year
Do it! I'll have to try it.
Could you use a bourbon in place of brandy?
Oh good call. Yeah, I'm sure it would work, especially if you used a sweeter bourbon like Makers or Weller.
Can you make this drink with white wine?
You can. If you swap out the red for white with this recipe, it'll be pretty good, but the book, The 12 Bottle Bar (amzn.to/2hjtw1G), has a great recipe for White Glögg that's tailored better for white wine. Cheers!
Glug?
an Ö is something between O and E. Thats why if you dont have the letter native speakers will also understand it when you write "oe", "ae" or "ue" instead of the actual umlauts.
He actually pronounces it pretty well in the video. Imo it's pretty hard for a native english speaker to get it right all the time.
Thanks. I got mixed reviews on my pronunciation. But I knew it was going to be tough because I have a German friend who loves to make fun of the way I try to say any German word with an umlaut, particularly "brötchen". Obviously German and Swedish are not the same thing, but the umlauts are equally hard to pronounce for English speakers. Haha.
TheLun4tic I know, and he *really* doesn't pronounce it pretty well. Atleast he tried though
Gloegh? You mean glögg
Sure. What you said.
@@DistinguishedSpirits regardless of that, good video
Cheers!