About five years ago to celebrate New Years my family rented a cabin in the mountains. The cabin was cozy, sensible, rustic with a bunk house feel. The year before we had outfitted each member of the family with cross country ski's, so we were prepared. I was on the hunt for a simple yet festive libation that would warm our bones, Mulled wine was the ticket and has become a New Years cup that we share with dear friends. I have spread my wings this year and am sharing two different yet enjoyable versions of European favorites.
Gluhwein Mulled Wine & Saintly Swedish Glogg
I make Gluhwein with Vanilla Infused Vodka it is the "lighter" more fruity of the two.
Saintly Swedish Glogg is decadent, raisin & almond simmered, cup of yum! This year I made them up a few days before the New Year for convenience purposes. We will pour them into a crock pot for easy heating and serving. Looking forward to those midnight walks in the snow, well armed with warmth inside.
1 bottle inexpensive red wine (Merlot or Cabernet)
1 cheap bottle port
2 1/2 cups reasonably priced brandy ( you may add more to taste later)
4 cinnamon sticks
1 tsp. cardamom whole seeds
2 dozen whole cloves
1 orange peel
1/2 cup dark raisins
1 cup blanched almonds (no skins please)
2 cups sugar
Pour red wine and port into a stainless-steel or porcelain kettle. (no aluminum or copper please) Add spices, peels, fruit & nuts. Cover and simmer.
In a small saucepan, occasionally stirring, simmer brandy & sugar, until it becomes clear and syrupy. Simmer for 15 min. Add syrup to spiced wine mix. Cover and let it simmer over a low heat for an hour.
Add more sugar or brandy to taste.
Serve in clear glass mugs to show off the decadent color. Garnish with a fresh orange peel.
Make this a winter go to for some serious "Honey" time!