Glögg (or Gløgg) is the Scandinavian spiced mulled wine. From a corner of the world where winters are defined by brief grey days and long dark nights, fire and warmth are woven into the Nordic lifestyle and winter celebrations. Socializing and rituals enliven the home and brighten the spirit. And hearty meals with fortified drinks warm the belly and feed the soul.
1 part Port wine
3 parts Full body red wine
Raisins soaked in Old Genever
Let Raisins soak in Old Genever for about 30 minutes, so they embed its powerful character.
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces. Combine the Port with all of the spices in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2/3 of its volume, around 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. Add a spoonful each of raisins (with Old Genever) and almonds to a glass or mug. Strain glögg into glass. Garnish with fresh orange zests.