By Chef Alli
Glögg (Mulled Wine)
Ingredients
1 bottle red wine - 750ml of Cabernet Sauvignon, Merlot or Zinfandel
1 orange, juiced and peel removed
½ cup brandy
2 Tbs. pure maple syrup
1/2 cup packed dark brown sugar
2-inch piece of ginger, sliced into thin coins
10 whole cloves
2 star anise, optional
3 cinnamon sticks
Orange slices, for garnishing
Instructions
In a large non-aluminum pot or Dutch oven over medium heat, add the wine.
Squeeze the fresh orange juice into the wine, then add the peelings.
Add the remaining ingredients (except for the orange slices used for garnishing) to the pot.
Bring the glögg to a low simmer, heating throughout for 15-20 minutes, taking care to not boil, stirring occasionally.
Ladle the glögg into mugs, leaving the spices behind for use in another batch.
Garnish with orange slices to serve.
To prepare the glögg in a slow cooker, place all the ingredients into a 4-quart slow cooker set to low heat. Warm for one hour or until the glögg is nicely hot throughout. Serve as directed above.
