Traditional Glögg (Swedish Mulled Wine)

Traditional Glögg (Swedish Mulled Wine)

While many versions of this Scandinavian yuletide punch exist, every rendition invariably calls for red wine, orange peel, clove and cardamom. If you’re pressed for time, prepare this drink one day early and reheat it before serving.

½ cup sugar

2 cinnamon sticks, broken in half

4 whole cloves

6 cardamom pods, crushed

1 orange peel, cut into strips

1 ginger root, peeled and cut in half

1 cup brandy

2 cups Pinot Noir, or other light-bodied red wine

2 cups Port

Raisins, for garnish

Blanched almonds, for garnish

In a large pot, combine the sugar with 1 cup of water. Over high heat, stir the liquid with a wooden spoon until the sugar is completely dissolved, and then bring to a boil. Lower the heat to medium, and add the cinnamon, cloves, cardamom, orange peel and ginger. Stir again, keeping the liquid at a simmer.

Add the brandy, wine and Port. Taste the punch, and add additional sugar or spice to taste. Strain and ladle into mugs. Garnish with almonds and raisins, and serve warm. 

Serves 6.

Miller's Ale Wassail Bowl

Miller's Ale Wassail Bowl (an eggless version).

Serves 6-8

1½ litres brown ale or 1 litre pale ale plus 500ml stout (the recipe can also be made with cider)

250g demerara sugar

1 tsp mixed spices (cinnamon, allspice, nutmeg, and mace)

375ml sherry

1 lemon

7 baked apples (any baked apple recipe should work; try to use tart apples)

Fill a large heatproof bowl with hot water to warm it. Bring half of the ale, sugar and spices to the boil, stirring to keep it from foaming over. Add the remaining ale or ale/stout, plus the sherry. 

Pour the hot water out of the bowl and add the ale mixture.

Peel the lemon. Squeeze the lemon-peel twists over the bowl to extract the oil and discard them. 

Add 3 to 4 peeled-lemon slices and the baked apples.

Serve.