This is a recipe that I created when we lived in Copenhagen, and I wanted to come up with a version of Gløgg that would wow my in-laws and Danish friends. Gløgg is a Scandinavian specialty served during the Christmas season, similar to spiced mulled wine or vin chaud. The difference with my recipe is that it’s extra-fortified with port wine, Cointreau and rum-soaked raisins. The key is to first make a reduction with the port, Cointreau and orange juice. This becomes the base to the gløgg, adding depth and a mellow sweetness without overly sugary, cloying results. The addition of rum-soaked raisins and toasted almonds at the end almost qualifies this beverage as food. Be sure to add some of the liqueur from the raisins for extra fortification. – TasteFood
- 1 cup raisins
- 1/2 cup rum (or Cointreau)
- 1/2 cup whole almonds
- 1 1/2 cups Port wine
- 1 cup freshly squeezed orange juice
- 1/2 cup Cointreau or Gran Marnier
- 1/3 cup dark brown sugar, packed
- Zest of 2 oranges, cut in strips
- 10 whole cloves
- 2 cinnamon sticks
- 2 bottles full-bodied red wine
- Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Cover and refrigerate until use.)
- Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
- Combine port wine, orange juice, Cointreau, brown sugar, orange zest, cloves and cinnamon in in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.
- Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.
- To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain gløgg into glasses. Garnish with fresh orange slices.