Glögg is essentially a Christmas/ advent time mulled wine with a Nordic influence. The traditional glögg is warmed red wine with spices, raisins, fruits and a few other ingredients added to it. I made this version with some California ingredients like Meyer lemons and local pomegranate juice. Even though we don’t get anywhere close to the Nordic winter we enjoy it after a ski trip or the few days when we get freezing weather. Its a good traditional drink to enjoy during the holiday season and winter. What I love about this drink is it’s naturally Sweetened with natural pomegranate juice no ther sweetener is added, so it doesn’t feel overwhelmingly sweet. Leave out the wine if you’re serving it to children or people who prefer virgin drinks.
Pomegranate Glögg
- In a sauce pan add the water with all the spices and bring it to a gentle simmer for about 10 minutes so the spices infuse in the water..
- Add the lemon or orange peel, pomegranate juice and simmer everything for at least 20 more minutes. Take off the heat and allow to steep for 15 mins. Strain the liquid through a tea sieve.
- Transfer to sterile bottles and refrigerate for later use. Just warm before serving.
- You can leave this as a virgin drink or add wine.
- To make an alcoholic version:
- Add a bottle of decent red wine. Warm without bringing to a boil. Add that optional extra shots now or not. Serve in small cups like punch cups with a lemon or orange peel, almond pieces and cinnamon stick as garnish. Totally optional.
- If not planning on using right away. Transfer it to sterilized bottles and refrigerate for later use. Just warm before serving.
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