Gløgg Recipe (mulled wine)- different size servings
| Ingredients | 1.64L | 5.75L | 9.625L | 17.25L | 23L |
| Dry Red Wine (L) | 1.0 | 3.5 | 6.25 | 10.5 | 14 |
| Port Wine or Sherry (L) | 0.425 | 1.5 | 2.25 | 4.5 | 6 |
| Brandy (L) | 0.215 | 0.75 | 1.125 | 2.25 | 3 |
| Cardamom Seeds | 28 | 105 | 160 | 315 | 420 |
| Cloves | 12 | 40 | 70 | 120 | 160 |
| Cinnamon Sticks (7.5cm) | 1 | 4 | 6 | 12 | 16 |
| Orange Peel (#oranges) | 0.75 | 3 | 4 | 8 | 10 |
| Crystalized Ginger (cubes) | 1/4 | 1 | 1.5 | 3 | 4 |
| Figs | 5 | 16 | 24 | 48 | 64 |
| Raisins (grams) | 150 | 450 | 625 | 1250 | 1500 |
| Sugar (grams) | 300 | 500 | 850 | 1700 | 2000 |
| Whole Bleached Almonds (g) | 100 | 250 | 450 | 800 | 1000 |
| Cheesecloth (package) | 1 | 1 | 1 | 1 | 1 |
Note: Rather than count large numbers of cardamom seeds, 315 cardamom seeds is approx. 1.1 tsp and 420 cardamom seeds is approx. 1.6 tsp.
Put cardamom seeds, cloves, cinnamon stick, orange peel, and ginger in a double layer of cheesecloth and tie.
Figs and raisins should also be put in a double layer of cheesecloth.
Put all ingredients into a large pot
Add red wine, port wine, brandy, spices, figs and raisins. Heat on low so wine does not boil. When misture is warm, add sugar but add only enough sugar to take the bitterness out of the gløgg.
Simmer for 1-1.5 hours (do not boil). After gløgg has simmered for the required time, remove spice cheesecloth bag from the gløgg.Transfer figs and raisins from the cheesecloth bag to the gløgg.
Serve gløgg warm.
Gløgg can be cooled and reheated to serve later. If cooling and reheating later, remove raisins and figs from the gløgg and store in covered container in the refrigerator. Add when reheating the gløgg.
Enjoy gløgg all year long!
