Glögg (Mulled Wine) Recipe from the Nordic Cook Book by Magnus Nilsson
The Nordic Cook Book is a beautiful recipe book for anyone appreciating the Scandinavian countries and their cuisine. Internationally acclaimed Swedish chef Magnus Nilsson has compiled more than 700 recipes from his travels through the Nordic countries. 

"Mulled wine in the Nordics is generally drunk from special handled cups or glasses that hold between 50-75ml of liquid. Common accompaniments to mulled wine are raisins and almonds, which are spooned into the cops by each drinker. 

In Sweden the drink is often served as part of traditional Christmas dinner - either served before as an aperitif or to go with the dessert."


We will be serving Glögg at our OPEN HOUSE on the 16th and 17th of November, together with Swedish ginger biscuits. 

Glögg recipe
Preparation and cooking time: 30 minutes
Macerating time: at least a week
Makes: 1 litre
750 ml young red wine
1 knob fresh ginger
1 vanilla bean
5 cardamom pods
20 cloves
2 cassia cinnamon sticks
10 black peppercorns
1 orange, sliced (rind and all)
1 lemon, sliced (rind and all)
100 ml sweet Madeira
150 g sugar
a dash of Cognac or Calvados
3 tablespoons honey, or to tase
Combine all of the ingredients, except the honey, in sterilised, lidded glass jar. Seal tightly and leave to macerate for at least a week. Agitate the jar from time to time so that the sugar doesn't just sit at the bottom but dissolves into the wine.
When you are ready to drink the wine, strain it through a fine-mesh sieve straight into a pot. You don't have to use it all at once; you can strangest the amount you need and leave the rest to continue macerating. If the spices become too strong, then add a splash more red wine as you heat it, and perhaps some extra sugar. 
Heat the wine gently, adding honey until you think it is sweet enough. 
Enjoy with raisins and almonds.