Glögg is a Swedish variation of mulled wine best served hot and shared with some great company on a cold Christmas night. If you are looking for a new addition to your holiday traditions, try this recipe.
Combine the wine, sugar, orange zest, raisins, almonds, cardamom seeds, ginger root, cinnamon stick and cloves in a large pot. Bring to a simmer over medium heat. Lower the heat and let it gently simmer for 10 minutes.
Remove from heat and let it stand for a couple of minutes.
Strain the liquid to remove the spices, nuts and raisins.
Ladle into heat-proof glasses or mugs. Garnish with orange slices and star anise. Serve! (You may also reserve the raisins and almonds and return them to the glögg. They can be eaten directly out of the glögg with a spoon.)
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Notes
To strain the glögg you can use a mesh strainer, slotted spoon or just pick them out with tongs.
Store leftovers, once they've cooled, in an airtight container in the fridge for up to 3 days.
Reheat the glögg gently on the stove over low or medium-low heat. You can also reheat it in a slow cooker on low.