Glögg is the hot spiced wine of the Swedish winter, poured from the beginning of Advent at office parties, Christmas markets and the glöggmingel, a gathering held for no other purpose than drinking it. It is sweeter and spicier than most mulled wines, and is usually strengthened with a little spirit. Each small cup comes with a teaspoon, because at the bottom wait a few raisins and blanched almonds, plumped in the hot wine.

The Swedish Grand Prix was held at Anderstorp in early summer, which is admittedly not glögg season. But Formula 1's calendar ends in the dark weeks of late autumn, and a pot of glögg is the most Swedish way imaginable to see the season out. The house smells wonderful for hours, which counts as a second benefit.

The spiced wine

Ingredients

• 1 bottle (750 ml) fruity red wine
• 1/2 cup (100 g) light brown sugar
• 2 cinnamon sticks
• 10 green cardamom pods
• 8 whole cloves
• 1 piece fresh ginger
• 2 strips orange peel
• 1/2 cup (120 ml) vodka, brännvin or brandy

Method

1. Pour the wine into the saucepan and add the sugar, cinnamon, cardamom, cloves, ginger and orange peel. Warm over medium low heat, stirring until the sugar dissolves, for about 10 minutes.
2. Take the pan off the heat, cover and leave for 1 hour so the spices infuse.
3. Strain out the spices through the sieve. Return the wine to the pan, add the spirit and warm gently over low heat for 5 minutes, without boiling. Taste and add more sugar if you like.

To serve

Ingredients

• 1/3 cup (50 g) raisins
• 1/3 cup (45 g) blanched almonds

Method

1. Put a few raisins and almonds in each small cup and ladle the hot glögg over them.

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