Glögg

Forget making your home look like Christmas; let it smell like Christmas instead. Glögg, pronounced ‘glu-guh,’ is essentially Sweden's answer to mulled wine, tracing back as far as the early 1600s. Initially invented to mask the flavor of poor-tasting wine, it evolved into a traditional beverage enjoyed at social gatherings over the festive season. The word itself derives from a Swedish verb that translates "to burn" or "to mull." Serve glögg after a dish of Swedish meatballs or alongside a plate of gingerbread cookies. 

What makes this distinctly Scandinavian is the addition of cardamom, a spice widely used throughout Swedish cuisine. More malty and intense than a traditional mulled wine, the almonds and raisins add that extra burst of juiciness and crunch.

Those of you who find mulled wine a little too on the sweet side, Swedish glögg is the one for you. The ginger and white rum curtail the sweetness, packing a spicy punch and dose of warmth to this festive drink.

The drier the wine, the better here. We used Merlot, though Malbec, Pinot Noir, or Cabernet Sauvignon will also work well. No need to buy a silly expensive red, it won’t make much of a difference as the sugar and spices overpower any distinctive features of the wine. The spices are toasted to bring out more flavor and depth. Packed brown sugar is also used in place of cane sugar, making it easier to dissolve while giving a subtle caramel flavor, which pairs well with the Marsala.

To crush the cardamom, cloves, and cinnamon stick, use a mortar and pestle, or place the spices in a zip-top bag and use a rolling pin or base of a heavy pot to break them up.

Don’t let the wine boil, as it will start to cook off the alcohol and condense the flavor too much. At the very most, you should have a subtle simmer.

Glögg be stored in the fridge in an airtight bottle or container for up to 3 days. If storing ahead, omit the almonds and raisins until you’re ready to serve.

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