Glogg is a traditional Swedish spiced wine, perfect for cozy evening and long winter nights. This recipe, featuring our Plum Jam, is a wonderful opportunity to use some of your last summer preserves!
Serves 4 to 6
On the years when my husband and I have Christmas at home, this is the wine I make for us on the happy evening we spend together decorating our tree. The recipe is a winter classic, with about a million variations. Its essential elements are red wine, vodka, plums, almonds, and cardamom, and its distinctively rich character sets it apart from other mulled wines.
4 cardamom seeds
2 whole cloves
1 (2-inch) cinnamon stick
1½ teaspoons finely grated orange zest
3 tablespoons dark raisins
1⁄3 cup flavorful dark plum jam
1½ cups dry red wine
2⁄3 cup port
½ cup vodka
Sugar, as needed
Small handful of slivered blanched almonds
Place the cardamom, cloves, aniseeds, cinnamon, and orange zest in a small stainless-steel tea infuser with a firm latch or in a small cheesecloth bag. Place the infuser in a small bowl or cup. Bring 1⁄3 cup water to a boil and immediately pour it over the spices. Cover tightly and let steep for 10 minutes.
Transfer the infuser with its liquid to a medium saucepan. Add the raisins, jam, red wine, port, and vodka and bring the mixture just to a boil over high heat. Immediately turn off the heat, cover, and let the mixture cool to room temperature. Place the glogg in the refrigerator to chill overnight.
When ready to serve, strain the glogg through a fine-mesh sieve into a clean saucepan. Discard the spices and solids. Heat the glogg gently until just steaming. Carefully taste, adding a little sugar if needed. Place a few almond slivers in each heatproof glass or mug and fill with the spiced wine.
From Blue Chair Cooks with Jam & Marmalade by Rachel Saunders, Andrews McMeel Publishing