Norwegian Gløgg

Norwegian Gløgg

1 cup white sugar
1 ½ cups water
2 bottles dry red wine (pinot noir, merlot, beaujolais, malbec)
1 ½ cups brandy, aquavit or vodka (optional)
Peel from one orange
2 cinnamon sticks, snapped in half
6 whole cloves
6 whole cardamom seeds, crushed
1 small piece fresh ginger, peeled and cut in half

Optional Garnish:
¾ cup dark raisins soaked in 1 cup brandy or aquavit
½ cup blanched almonds

Soak the raisins in brandy or aquavit for 30 minutes before serving. Cover and store at room temperature until ready to use.

In a large stock pot over medium-high heat, combine the sugar and water, stirring until sugar has completely dissolved.

Add the remaining ingredients, reduce heat to medium and bring mixture to a gentle boil. Remove from heat, cover and let steep for at least an hour, or even overnight for better results. Strain and reheat before serving. Serve hot.

Garnish with a sprinkling of soaked raisins and blanched almonds.

Sarah’s Tips:

  • A light, dry red wine is best for this drink, so avoid sweet wines like white zinfandel, or more robust wines like cabernet sauvignon or zinfandel.
  • When peeling the orange, be careful to avoid the white pith, which will create a bitter taste.
  • Making gløgg is not an exact science, and these measurements are based on our personal preferences. Play with the recipe to achieve your desired flavor.