Having lived abroad for the last 12 years, a thing that is always being made in our household in the Holiday season is glögg from my home country Denmark. I have seen that there is already a couple of glögg recipes submitted but wanted to contribute with an authentic Danish glögg recipe. The central thing to a traditional Danish glögg is that it is made with red wine with the possible addition of port wine or rum and that raisins and almonds are always added. In Denmark you traditionally use dried spices but living in Nepal I use fresh ginger and cardamom pods. —henriksh
bottle red wine
stripes of lemon peel (1/2 CM wide)
stick of cinnamon (3 inches)
inch of ginger
raisins (can be left in rum overnight if you want to make it more interesting)
In This Recipe
Put the water together with the spices in a pot and let it boil for a minute.
Let the water/spice solution stand for at least 10 minutes.
After taking out the spices combine the water solution with red wine, raisins and almonds and warm up (without letting it boil).
Add sugar to taste (It should be sweet but not too much).
When the glögg is almost boiling, take it off the heat and add port wine. Serve right away…..