Easy Swedish Glögg

Glögg is the traditional drink in Sweden and Finland during the six weeks leading up to December 25--a cold, dark time of year in Scandinavia. This beverage resembles a variety of historical mulled wines, such as wassail and gluwein. There are various methods for making glögg; this is one of the simplest. Although the mixture is heated, only a tiny amount of alcohol burns off. Serving from a slow cooker is a great way to keep the brew warm without overcooking it. Refrigerate glögg up to two weeks, and reheat just before serving. Offer a small bowl of raisins and almonds so guests can add them to their cups. Serve with traditional saffron buns or Holiday Saffron Cake. Prep: 10 minutes, Cook: 15 minutes.

Yield: Makes about 1 quart

Ingredients

• 2  cups  water or orange juice
• 1  (3-inch) piece orange rind
• 1  (1-inch) piece fresh ginger, peeled and sliced
• 2  cinnamon sticks
• 6  whole cloves
• 5  whole allspice
• 2  cardamom pods, bruised
• 1  vanilla bean, split lengthwise
• 1  (750-ml) bottle red wine, such as Burgundy
• 1/2  cup  sugar
• Garnishes: blanched almonds, golden raisins

Preparation

Combine first 9 ingredients in a pot over medium heat. Bring mixture to a simmer, being careful not to boil. Reduce heat to low; cover and simmer for 15 minutes. Remove from heat, and stir in sugar. Stir until sugar dissolves. Strain mixture, and serve immediately, or gently reheat before serving. (If you prefer a stronger flavor, steep spices longer before straining.) Garnish, if desired.

Note: For a nonalcoholic version, use water or orange juice, and substitute 3 cups Concord grape juice for the wine. Omit sugar, and follow glögg procedure.