December 13, 2010
Here it is – the recipe for the Swedish version of mulled wine, drunk from the first of Advent, through the Holidays – mentioned in the previous Holiday post.
- About 2″ fresh ginger root – sliced
- 2 cinnamon sticks
- 1 tbsp cardamom seeds
- 1 tbsp cloves
- 1 quart water
- a few drops of orange essence to be added after you strain the spices (careful so you don’t put too much!)
Simmer all of the above except for the orange essence for about 30 minutes. Strain the spices and reserve the liquid.
Buy two regular (75 cl) wine bottles or one large (150 cl) bottle of the cheapest Cabernet Sauvignon you can find. (I usually buy a large Gato Negro.)
Add the wine to the spicy liquid. Sweeten with approx. 1 cup sugar, syrup or honey. I often use Black Currant Syrup from IKEA, or from any Middle Eastern store because it adds really good flavor as well as the sweetness. Act on the side of caution when adding the sweet stuff – you don’t want it to be too slippery sweet. Warm slowly, but don’t let it boil if you want to retain the alcohol. At the end, I usually spike it with a little port wine and/or cognac, but that’s of course optional.
Serve in small cups with a few raisins and blanched, slivered almonds. The idea is to let the nuts and raisins absorb the flavor and fish them out with a tiny spoon at the end. Perfect on a cold day! In fact, it’s not Christmas without it!