Feb 2, 2007

Glögg

Photo: Christopher Hirsheimer

(Spiced Wine)

SERVES 8 – 10

This traditional Swedish Christmas punch—spiked with red wine, port, and vodka—is not for the faint of heart. Our version, from noted chef Marcus Samuelsson, was inspired by his memories of the glögg his grandmother made in her kitchen in Göteberg, Sweden.

1 1/2 cups red wine
1 1/2 cups port
1 1/2 cups vodka
6 pods green cardamom
4 cloves
1 orange peel
1–2 sticks cinnamon
Blanched almonds, sliced
Brown raisins

1. Combine wine, port, and vodka in a small nonreactive pot. Add cardamom, cloves, orange peel, and cinnamon and gently warm (do not allow to boil) over low heat. Allow glögg to steep for 20 minutes (the longer the better).

2. To serve, place a few pieces of almonds and a few raisins in a heatproof glass or cup and ladle in glögg.