Because there were a few callers curious about hot spiced wine (AKA Glogg, mulled wine) Here are three variations on the theme.
Simple Mulled Wine
- 1 tbsp Sugar 15 ml
- 1 cinnamon stick
- 2tsp grated lemon peel 10 ml
- 1 tbsp Curacao 15 ml
- 1 bottle red wine
In non reactive saucepan combine sugar, wine, lemon peel, and cinnamon. Heat until a scum appears, but don’t boil. Skim the scum, and remove from the heat. Add the curacao and let it steep for a few minutes. Serve warm.
More complex:
- 3 halved dried figs
- 1 apple quartered
- 1 orange quartered
- 2/3 cup sugar 150 mls
- 6 almonds
- 1 cinnamon stick
- 3 cloves
- 1 bottle red wine
- 1/2 cup brandy or rum 125 mls
Prepare as first recipe. This one they don’t worry about the skimming it. Add brandy off the burner and let it stand 5 minutes.
Glogg
- 1/2 bottle red wine
- 1/2 bottle brandy
- 6 cloves
- 3 whole cardamoms, pods slightly crushed
- 1 cinnamon stick
- 1/2 c. dried fruit (raisins, dried apricots)
- handful of almonds
- 3/4 c. sugar 200 ml
Combine all ingredients and heat to a simmer. Add all sugar but 1 teaspoon. While still at a simmer, ignite, immediately sprinkling the reserved sugar into the burning liquid. Cover the pan (extinguishing the flame).
Serve hot.