Now, I don't like traditional mulled wine.
I don't know what it is but it's too rich for me, just too much and makes me feel a bit dizzy, hot and not great.
But give me Swedish glögg and I'm happy.
THIS is how mulled wine should be!
Absolutely delicious, it's easy to make and easy to drink ... AND it keeps for a few weeks so makes a brilliant present too.
Or you could just keep it in the cupboard and warm a little glass every night of course ...
Ideally you want to infuse the vodka mixture for a day or so, so do leave enough time (although it'll still be delicious to be honest if you have to make it all in the same day!).
OK, to make a bottle (and a bit) you'll need
1/2 cup vodka
2 or 3 cassia bark or cinnamon sticks
a piece of fresh ginger, peeled
about 1 tsp cardamom pods
The peel of a lime (try to peel in thin strips, without any of the white)
The peel of an orange (again try not to have the white bits)
1 bottle of light, easy-drinking, red wine
1 cup of caster sugar (but normal granulated is fine if you don't have it)
1 vanilla pod (optional)
raisons and whole almonds, to serve
Put the vodka in a bowl with the cinnamon, ginger, cardamom and citrus peels, cover and leave in the fridge for anywhere from a few hours to a day or two to infuse the flavours.
When you're ready to make the glögg, put the vodka mixture into a big saucepan with a bottle of red wine, the sugar and the vanilla pod (if using). Use a nice, light easy-drinking red - nothing too heavy. My favourite right now is 'Yellow Tail - jammy red roo' which is perfect.
Heat gently, stirring to dissolve the sugar, and bring to almost boiling - but don't actually let it boil.
Strain into a jug.
To serve, add a few raisons and almonds into glasses or cups and pour the hot glögg over.
Or you can pour it into a bottle and keep in a dark cupboard where it'll be good for a few weeks - just gently heat (and don't boil) before serving.
I really hope you try this - it's a delicious drink! (And a great, home-made gift too).