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A Glögg Recipe to Warm You

Guest Author - Paula S.W. Laurita

As the days grow shorter and colder, nothing warms the hands and heart more than a delicious mulled wine.

After an afternoon of raking leaves, sledding, or when friends drop by after trick-or-treating, serve wine that is hot and delicious to drink. Your home will be filled with welcoming aromas and your guests will be able to warm their fingers on a mug of good cheer.

A cup of glühwein or wassail doesn't need a special occasion. The first fire in the fireplace or foggy evening are reasons enough to enjoy a cup.

Mulled wine is simply wine that has been heated and spiced. For centuries wine was the preferred drink for adults and children because it was healthier than water. In the Middle Ages mulled wine was considered to have many health benefits. It was also a great way to serve wine that was a bit old to drink. By heating it with spices, honey, and sometimes nuts the wine was tasty and warming.

Each part of Europe has its own variation of mulled wine. The Scandinavian glögg means "mulled wine." The recipies vary some, but there are basic ingredients common to each. There must be almonds and raisins. It is traditionally served from the beginning of December to the New Year. It is often drunk after an evening meal instead of coffee. Most recipes also call for vodka as well as red wine, so your guests better be sledding and not driving!

Glögg Recipe

Ingredients

  • 2 cinnamon sticks
  • 1 small piece candied ginger
  • 1 Tbs orange zest
  • 6 whole cloves
  • 1 cup vodka
  • 1 bottle dry red wine
  • 1 cup sugar
  • 1/2 cup slivered almonds
  • 1/2 cup raisins

Directions

  1. In a large saucepan add all the ingredients and stir well.
  2. Heat over medium heat just until the wine begins to simmer. Remove from the heat. Do not allow the glögg to boil.
  3. Serve in mugs with a few almond slivers and raisins in each one.
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Content copyright © 2014 by Paula S.W. Laurita. All rights reserved.
This content was written by Paula S.W. Laurita. If you wish to use this content in any manner, you need written permission. Contact Peter F May for details.

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