We see the word glögg pop up more often when the weather turns cold, but many have never tried it or have no idea what it is. A few years ago Pat Palmer shared his own recipe for the traditional Scandinavian mulled wine with Katie Lott for our sister publication, Door County Living.
Recipes for glögg vary, but they all include wine, alcohol and fruit. Palmer’s version kicks it up a notch with the addition of grain alcohol. “My dad was Irish,” Palmer said.
Try his version, or pick some up at the Christkindlmarkt or Al Johnson’s.
Patrick Palmer’s Double Recipe for Glögg
- 1 gallon port wine (can substitute red wine)
- 1 orange peel, 2 cinnamon sticks, cloves (in cheesecloth bag)
- 2 cups sugar
- 1 quart brandy
- 750 ml Everclear (or other grain alcohol)
- prunes, raisins and dried apricots – a handful of each
- Simmer the wine, spices and sugar for 1½ hours. Do not boil.
- Pour in brandy; bring the mixture just to the boiling point.
- Remove the pan from heat.
- Pour in grain alcohol. Carefully light the glögg and let it burn for about 10 seconds.
- Remove spices.
- Pour cooled glögg into bottles, including several almonds and pieces of dried fruit in each bottle.
- Reheat glögg carefully, do not boil.