There are two reasons for posting this pic today – one is that I made Glögg (Swedish mulled wine) for our village Christmas bazaar at the weekend and spent most of Saturday serving it out. It was not in such a pretty pot as in this shot – instead a huge saucepan from which I served nearly 100 glasses.
And then today I decided it to use this shot as my entry in a Christmas photography competition run by a London Ad agency. It was printed on lovely Hahnemühle paper and as usual I made the deadline with just an hour to spare!
1x3litre box of red wine
700 g golden granulated sugar (or muscovado for even more ﬂavour)
1 dl water
1 2-4cms piece of fresh ginger, sliced
3 cinnamon sticks
3 tsp allspice
2 tsp cloves
2 tsp cardamon pods
1 orange, outer peel only, thinly pared
2 wine glasses brandy or vodka
1/2 -1 litre water, to taste
Melt the sugar and water in a saucepan over heat, stirring, then add the spices and orange rind and simmer for a while – watching all the time!
If you have time allow to steep for some hours to let the ﬂavours mature, and then add the brandy and the extra water.
Heat the wine in a large saucepan, add the syrup taking care not to boil and taste for sweetness and strength – adjusting if necessary. It needs to be quite sweet but not too strong – you don’t want your guests to fall over!
Ladle the glögg into glasses (in Sweden they have pretty little glass cups with handles) with a few amonds and raisins in each glass.
Traditionally served with pepparkakor (Swedish ginger biscuits).
You will see this recipe doesn’t have the orange slices shown in the picture – they are a very non-Swedish addition!