Glögg (Mulled Wine Punch)

December 11, 2014
4 Ratings
Photo by James Ransom
  • Serves many
Author Notes

Sommeliers in the shmanciest restaurants use a limerick to get themselves out of those tricky situations when someone asks for a pairing with a particularly tricky food: If it grows together, it goes together. Basically, if a wine grows in the area that the food originated from, it will go well with the food -- people from that region make wine to compliment the local cuisine. This axiom can be applied to the more spirited world as well. If you want to know how to treat rum, ask a Cuban; for bourbon, look to Kentucky. And if you want to know how to chase the last vestiges of bone-deep cold from your body after shoveling what feels like acres of snow, or just to soothe the ache in your legs from that last ski run, ask a Swede.

The recipe is for a large batch -- it serves about 20 -- which will allow you to enjoy some on the day it is made and bottle some to be broken out later in the winter. Like most punches, this one benefits from aging to allow the components to mellow and integrate, so rack one away for next winter to see how it comes along. —Erik Lombardo

What You'll Need
  • 2 bottles of dry red wine
  • 2 bottles of ruby port
  • zest of one whole navel orange, peeled with a vegetable peeler
  • 1/2 cup raisins
  • 1 cup blanched, sliced almonds
  • 5 cinnamon sticks
  • 12 whole cloves
  • 12 cardamom pods, cracked (use the flat end of a knife)
  • 12 black peppercorns
  • 1 to 2 star anise
  • one 2-inch piece of ginger, peeled and sliced into 1/2-inch coins
  • 2 cups brandy, divided, plus more to taste
  • 1 to 2 cups sugar
  1. In a nonreactive pan, heat the wine, port, zest, raisins, nuts, spices, and ginger over medium-low heat until simmering, then lower the heat and cover.
  2. In another nonreactive pan, heat 1 cup of the sugar and 1 cup of the brandy. Stir to dissolve the sugar, then simmer over medium-low heat until the mixture thickens, about 20 minutes.
  3. Combine the syrup with the mulled wine and add another cup of brandy. Allow to simmer for an hour, then taste for sugar and brandy adding more of either if necessary.
  4. Remove from heat and allow to cool, then strain and bottle -- or enjoy immediately!

See what other Food52ers are saying.

  • Erik Lombardo
    Erik Lombardo
  • DrMFoo
  • Deb
  • Sbryant40

9 Reviews

DrMFoo December 7, 2016
This is not glogg! You must use aquavit. Cheap red wine is also essential as the base. Not port. My Swedish grandfather made his in the garage over a camp stove, burning off the aquavit in a great show of blue flames! You put it in cups yo serve it. Do not inhale the fumes or you will choke, it is like breathing pure alcohol!

Deb May 29, 2015
Do you stash in the refrigerator,how long can it last, and one more! Drink warm or cool?
Sbryant40 December 28, 2014
Is there any alcohol left after simmering for an hour?
Erik L. December 28, 2014
As long as you simmer it covered! I also spike it with a little brandy right after i take it off the simmer, just to taste.
CharlesAFerg December 24, 2014
What size bottles of port?
Erik L. December 28, 2014
750 mL
Ashley M. December 14, 2014
Can't wait to try this!
Jamie December 12, 2014
This sounds delicious! What kind of bottle would you put it into to stash away?
Erik L. December 28, 2014
Use the same bottles that the wine and port came in!