I lost at our annual poker tournament again. Not that I'm complaining -- I won once, and it wouldn't be very friendly to win more than that as house resident. Still, if I may point a finger, I blame the glögg, the Swedish mulled red wine we served in lieu of cocktails. It's Doug's Swedish mom's recipe. When we made it, we had 4 cups of sugar for 2 1/2 gallons of wine, which was plenty sweet. I've reduced the sugar by half here -- you can adjust to taste. Also, we used cheap jugs of Carlo Rossi, which was recommended by the wine snobs at the wine store as good enough for glögg.
It's so delicious, but it'll make you foggy, so no operating heavy machinery or anything afterwards, okay guys?
And in case you were wondering, it rhymes with Moog synthesizers, not banana slug or food blog.
Kristina's Glögg
1 gallon red burgundy
1 cup sugar
15 whole cardamom pods
10 whole cloves
4 slices fresh ginger
peel from one orange
3-4 cinnamon sticks
1 cup golden raisins
1 cup blanched almonds, slivered or whole
Simmer above ingredients in a covered pot over low heat for at least an hour. Do NOT bring to boil.
Add vodka or other liquors, if desired. (My Danish friend Sarah added a bottle of port to her glug -- also delicious.)
Serve in small cups with blanched almonds.
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