When we lived in Vancouver my sister in law Jossi always made glogg on December 13, St Lucia Day. She’d start with 3 litres of cheap red wine, spices, orange peel and sugar. Then we’d top up our glasses with vodka to make a potent mulled wine that was heart warming on a cold winter night.
She’d also add whole roasted almonds for a toasty aroma and raisins for sweetness. When the pot looked close to empty Jossi would top it up with another 3 litres of wine, a bit more sugar and more spices, fruit and nuts as necessary. I love the way the raisins suck up all the rich flavour and then burst in your mouth and the almonds become chewy.
Now that I`m here in Gibsons and Jossi is in Valemount I’m left to carry on the glogg tradition myself. I have to admit that it never turns out the same as Jossi’s glogg despite my best efforts. But that’s the beauty of it. You can add water for a lighter version or vary the quantities of ingredients to your tastes. Here’s this years version.
Glogg
Yield: 1.5 Litres
1.5 litres dry red wine (Russ brought home Copper Moon Cabernet Sauvignon this year)
3/4 cups granulated sugar
peel of one orange, pith and all
2 cinnamon sticks
15 cloves
10 cardamom pods
6 peppercorns
1/2 cup roasted whole almonds with the skin on
1/2 raisins
Warm in a pot over medium heat until it starts to steam.
Then reduce the heat to low to keep warm.
Try not to boil it because that releases the alcohol and the wine takes on a cooked taste.
Allow to mull for a half hour or more before serving.
Ladle into small glasses, top with vodka and serve.
