It's Glogg Time Again

Throwing a party tomorrow night?

For a Scandinavian touch, consider whipping up a batch of Glogg to keep your guests warm and happy leading up to the midnight Champagne toast.

Marcus Samuelsson, author of “Aquavit and the New Scandinavian Cuisine,” offers this tasty recipe…


* 2 cinnamon sticks, broken into pieces

* 1 teaspoon cardamom pods

* 1 small piece ginger, peeled

* Grated zest of 1/2 orange

* 6 whole cloves

* 1/2 cup vodka

* 1 bottle (750-ml.) dry red wine, such as Pinot Noir

* 1 cup Ruby Port or Madeira

* 1 cup sugar

* 1 teaspoon vanilla

* 1/2 cup blanched whole almonds

* 1/2 cup dark raisins


1. Crush cinnamon and cardamom using a mortar and pestle, or crush on cutting board with bottom of a heavy pot. Put in a small glass jar and add ginger, orange zest, cloves and vodka. Let stand for 24 hours.

2. Strain vodka through a fine sieve into a large saucepan; discard spices. Add red wine, Ruby Port or Madeira, sugar, almonds and raisins. Heat over medium heat until bubbles start to form around edges (do not allow it to boil).

3. Stir in vanilla.

4. Serve hot in mugs, with a few almonds and raisins in each mug.

Note: The remaining Glogg should be kept warm over a very low heat until ready to serve. Again, do not allow it to boil.

Posted in Food and Wine Pairings/Recipes
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