Gløgg is a Danish mulled wine, served warm and usually around Christmastime, but it's a delicious warm beverage that works well all winter long! It's really simple to make, and is ready very quickly. We got this recipe from Husband's brother. I love old family recipes that are more "a pinch of this, a dash of that" than exact measurements -- and this one is no exception!
So, enough chit-chat, let's make some gløgg, shall we?!
Notes: If you are planning to make this around Christmastime, please buy the ingredients ahead of time, so you don't end up like we did, standing in the spice aisle on Christmas Eve staring at the empty rows where the cinnamon sticks and whole cloves are supposed to be. Face, meet palm. Oh, and Googling the difference between "tawny" and "velvet" port while standing in the wine aisle. Makes a good story though, right?! And the difference? Apparently regular port (some bottles say "porto") is the velvet kind, but none of them actually say velvet. The tawny ones do say tawny, though, so it's easy to figure out. Also, if you find that you don't have whole cloves, or cinnamon sticks, or cardamon seeds, you can sprinkle in ground cinnamon, cloves, and cardamom in a pinch -- it achieves a very similar (if not identical) flavor!
Brother-in-law says, "Use one part Burgundy for every one part Port. Make sure you use the "velvet" Port, not the "tawny" Port, which is too intense. You can also use Cabernet Sauvignon or Merlot in place of Burgundy if you need to.
Throw the wine together in a big pot, and heat it on medium-low. Don't heat it too much, or you will burn off the alcohol, which is, after all, the point. (hee hee)
For every gallon or two (they don't mess around!) of gløgg you are making, get an orange and push cloves through the skin of the orange. The cloves should be spaced about a half-inch apart, so you should have 15 or 20 cloves in an orange (You can see from my photos that I used more than that -- it's not critical if you use more.)