There's No Season Like Gløgg Season

The best part about December is that it is the beginning of gløgg season. Gløgg is the Nordic version of hot, mulled wine, known as vin chaud in France and glühwein in Germany. Red wine is heated with fruit and spices for a festive, warming drink for a cold winter day.

There are many pre-made mixes for Gløgg, but the best way to make it is from scratch. It's easy to do and requires an inexpensive dry red wine. Not only that, when you make it yourself the simmering spices and wine fill your home with wonderful holiday aromas.

Gløgg

Serves 8

For the garnish:
1 cup raisins
1/4 cup Cointreau or Rum
1/3 cup whole almonds

For the gløgg:
1 cup fresh squeezed orange juice
zest of 2 oranges
2 cinnamon sticks
10 cloves

1 cup Port wine or red dessert wine
1/2 cup Cointreau or Gran Marnier
1/4 cup brown sugar

2 bottles dry red wine

Prepare the garnish:

In a small bowl, combine the raisins and Cointreau. Let sit at room temperature for one hour.
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the Gløgg:
In a heavy large pot with a lid, combine all the ingredients except the 2 bottles of red wine. Bring to a boil. Reduce to a simmer and cook until reduced to 2 cups, about 15 minutes.
Add red wine and warm over low heat with the lid on the pot. Do not boil.

Serve in glasses or mugs with a spoonful of raisins and almonds in each glass.