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Glögg is Sweden’s Christmas mulled wine, warmed with cardamom, cinnamon, and ginger and served with raisins and almonds in the cup.
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In December Scandinavians host glögg parties for family and friends. Glögg is sweeter and more heavily spiced than German Glühwein, and the raisins and blanched almonds in each cup are scooped out with a spoon. It’s enjoyed with saffron buns and gingersnaps.
Lightly crush the cardamom with the flat of a knife and slice the ginger.
Put a third of the wine, the sugar, all the spices, and the orange peel in a pot over low heat and simmer 10 minutes, stirring to dissolve the sugar.
Turn off the heat, cover, and leave about 1 hour to infuse (skip if short on time).
Add the rest of the wine and heat until steaming (about 70°C). Don’t let it boil.
Put a few raisins and almonds in each cup and strain in the glögg. Serve with a spoon.
