Glögg is an essential part of Christmas all over Scandinavia. This is recipe was created by my sister-in-law Annika in her Gothenburg kitchen.
Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar.
Remove from the heat and leave to infuse for at least an hour.
Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week.
To serve, pour the wine into a saucepan and heat it.
Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture.
If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine.
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