Last week, I hosted an event that is becoming something of a holiday tradition with me: the annual glöggfest. Every year, I think about whether there’s really going to be time, or whether people are really going to come and try some crazy unpronounceable drink, and I decide to skip the event. And inevitably, someone asks me, “so Ryan, when are we drinking that mulled wine stuff?”
Here is my most-requested recipe. Enjoy!
Ingredients
375 mL cranberry juice cocktail (should be 100% juice)
375 mL apple juice
15 cardamom pods
1 vanilla bean (use 2 if you have 2)
1 orange
40 cloves
4 cinnamon sticks
3 L of port (I used Sheffield Tawny, in 1.5 L bottles)
brandy to taste (don’t be shy)
raisins and slivered almonds for serving
Directions
Pour the juices into a pot. Crack the cardamom pods with a rolling pin or port bottle, add them to the pot. Slice the orange longitudinally into about 6 slices, discarding the two end pieces. Stud the remaining orange slices with the cloves and add them to the pot. Split the vanilla bean(s) lengthwise and scrape the seeds into the pot, then add the empty pod(s) to the pot. Add the cinnamon sticks to the pot. Bring the spiced juice to a boil and let simmer until reduced by about half (an hour and a half should be fine). Turn the heat to low and add the port and brandy. Don’t let the mixture boil, or the alcohol will burn off. Serve with a ladle when heated through, with a few almonds and raisins in the bottom of the mug.
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