Warm up with the spicy goodness that is mulled wine! Gløgg is a Swedish mulled wine packed with spice, a little sugar, and some fresh orange flavor.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
So, last week I make cookies from my heritage. This one is sort of similar. It’s Swedish (or Danish some might say) like I am. I wasn’t really LOOKING for a Swedish mulled wine recipe. It just sort of popped up into my feed when I was searching for a recipe to make.
You see, we used to belong to this wine club. Well, I hope it’s a “we used to” thing. One can only hope that the hubs has cancelled that one, but we’ll just have to see in the next month or two. He’s forgetful that way.
Anyway, we used to belong to this wine club. Now, you’re supposed to pick up the wine by a certain date or they’d ship it to you. Well, they never actually shipped it to us. So, one quarter we went to pick up our wine and they gave us the current selection as well as the last two quarters selection. Which we were past due to pick up. So, we walked out with about 9 or 10 bottles of wine.
No, we do not drink THAT much wine!
Fast forward to the next time we headed there to pick some up and the same thing happened. Yes, we walked out with several more bottles of wine than we intended. Thankfully, it’s really good wine and not some crap swill. Of course, it was crap swill we wouldn’t have become members.
So, we catch up on all our past shipments, or so we thought. About 2 months ago, two packages show up. Both of them had the exact same quantities of the same wine in there. I’m starting to wonder how in the world this can happen repeatedly. Are there no checks and balances at this place?
I mean, they mark us off in some computer that we’ve picked things up. How can they send two of the same thing to our house that arrive on the same day? Wouldn’t a red light go off if you had the exact same name on two labels on two packages? Even if it is completed by a computer, someone should at least check the list of recipients for duplicates. I feel like that’s something I’d want to do.
Don’t get me wrong, I’m not complaining!
We love their wine. It just blows my mind that the same thing can happen to us repeatedly. And their wine isn’t all that cheap. Granted I feel like most of it is worth it, but still. It’s a local product and we support local farmers, etc. Not to mention the fact that Mom and some Cali peeps are quite impressed with these wines, too. Just to clarify, Mom has had wine ALL OVER THE WORLD! Include Italy, California, Australia, New Zealand, etc.
Since I shared some history of the cookie recipes I shared last week, I thought I’d share a little history about Swedish gløgg. Originally, it was a stronger concoction that was used to warm up messengers and postmen who travelled on horseback or on skis during winter in Scandanavia. I cannot imagine travelling either way in the dead of winter. And the hubs complains about it being cold here. HA!
You make it by simmering spices, juice, syrup, and orange peels in wine or liquor. You could use juice instead. Grape or black currant juice if you can find would work well as a substitute for the wine. However, we are sitting on a BUNCH of wine so, of course, I used wine.
I’m sure you’re asking what the difference is between the German, Italian, and French mulled wine. For the most part, it’s the addition of cardamom to the spice mix. Along with cardamom, there’s cinnamon, cloves, allspice, and sometimes star anise. You can add sugar or honey if you’d like. Some recipes call for aquavit, but you could use a bit of vodka in its place. I didn’t add vodka. The wine was fine just by itself this time.
The Swedish version also calls for adding almonds and raisins just before serving. I’m not quite sure why. I haven’t been able to find something that why they garnish with raisins and almonds. They do. Sometimes there’s a little spoon in the mug to eat the raisins and almonds.
This smells amazing as it simmers. You don’t want to boil it. Boiling it will remove the alcohol. Well, unless that’s what you want to do, but I can’t imagine why. I would put a huge pot of this on the stove to simmer as you get ready for your guests. Once they arrive, ladle up some cups of this to serve them. It will not only warm them but also make them feel more welcome in your home.
Okay, I have to say it took me FOREVER to float those stupid orange slices on top of the gløgg. And I had to buy at least three packages of star anise to find some that weren’t all broken up. I couldn’t get the raisins and almost to float. They just sank to the bottom. I thought I might be able to float some on the oranges, but no. Such is a food bloggers life!
And this food blogger thought this was insanely delicious!! It was not very sweet. If you want it more sweet then feel free to add more honey to the mixture when simmering. Of course, I did use a rather sweet red wine. If I used something a little dryer then I might up the honey amount, too. So, it’s best to judge the sweetness by the type of wine you use. If you use port you might not need to add any sugar at all.
I almost want to try this out of Gewürztraminer or other sweet white wine just to see hot it tastes. In fact, I might try that next year. I wonder of mulled white wine is popular? I’ll have to see what Google has to say about the subject matter. It would be rather delicious especially if you add a little apple cider to sweeten it up instead of the orange juice in there.
Hm…now there’s an idea!
Can I just say I love how these star anise pods have the seeds in them AND you can see them? I don’t know that I’ve really seen the seeds in the pods before. They almost remind me of magnolia pods. Have you seen those? They open similarly to these star anise and show their seeds ever so slightly at first. Of course, those are bright red seeds.
Yes, I’ve gotten off the beaten path there. I was totally obsessed with the star anise pods on top. And these cute mugs! I found one at an antique store and couldn’t resist it. I knew it would make a perfect prop mug for this exact recipe. Of course, I was hoping to find more as time went on and sure enough, we were at Dad’s hitting several antique stores and I came across two more. They’re almost double duty because the metal comes off the bottom. This leaves you with a cool glass to put a cocktail in, too! Love those two fers!
And I love this gløgg! The spices are perfect, the touch of rum brings color to your cheeks, it makes your house smell amazing, and it’s super easy to make!! I tossed my spices in the wine, but others suggest using a sachet for the spices. I just strained it after it was finished simmer and kept it warm on the stove for serving. If you make this a little sweeter and create an affogato style dessert I bet that would be amazing, too! I might have try that.
I refrigerate any leftovers I had and just reheated them before serving. It didn’t change the flavor too much, so I think you could make this beforehand and then warm for serving. Just throwing it out there for those who like to plan ahead.
Please do see what the other bloggers are serving up today. They all sound and look AH-mazing! And don’t forget the enter the giveaway towards the bottom. There are some awesome prize packages you can win!
- Boozy Salted Caramel Apple Cider from The Beard and The Baker
- Christmas Punch from Juggling Act Mama
- Frozen Caramel Hot Chocolate from Eat Move Make
- Crockpot Red Velvet Hot Chocolate from April Golightly
- Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
- Gingersnap Eggnog Shooter from Seduction In The Kitchen
- Glogg from A Kitchen Hoor’s Adventures
- Hot Buttered Rum from Moore or Less Cooking
- Peppermint Hot Chocolate from Mildly Meandering
- Salted Caramel Hot Chocolate from The Bitter Side of Sweet
- Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
- Vanilla & Spice Hot Mulled Wine from The Baking Fairy
- Almond Roca from Everyday Eileen
- Christmas Cookie Bark from The Mandatory Mooch
- Creamy Cheese Fudge from Take Two Tapas
- Grinch Fudge from An Affair from the Heart
- Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
- Reindeer Food Snack Mix from Big Bear’s Wife
- Chocolate Mint Cookies from Platter Talk
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- Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
- Gingerbread Cupcakes from The Redhead Baker
- Holiday Pavlova from My Suburban Kitchen
- Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
- Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
- Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
- Minty Grinch Dip from Who Needs A Cape?
- Oatmeal Maple Cream Pies from Blogghetti
- Pecan Pie Cheesecake from The Crumby Kitchen
- Peppermint Stick Cookies from Karen’s Kitchen Stories
- Red Velvet Cookies from Live Love Texas
- Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
- Santa Belt Cupcakes from 4 Sons ‘R’ Us
- White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
This recipe is intended for individuals ages 21 & up. Please drink responsibly.
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