Name: Cranberry Glögg – Deep Red Fermented Mulled Wine
Prep time: 30 min
Total time: P3W
Yield: about 6 litres
Cuisine: Swedish
Ingredients: 5 litres cranberry juice, concentrate works fine; 5 potatoes, peeled and sliced; 50 g fresh yeast; 10 g whole cloves; 10 g cardamom seeds; 1 piece dried ginger; 1 cinnamon stick; 1 bag bitter orange peel; 2 kg granulated sugar; 300 g dried cranberries

A beautifully deep red glögg with a berry flavour and a light tartness from the cranberries. An exciting variation for anyone who wants a fresher, more aromatic glögg.

Ingredients

5 litres cranberry juice, concentrate works fine
5 potatoes, peeled and sliced
50 g fresh yeast
10 g whole cloves
10 g cardamom seeds
1 piece dried ginger
1 cinnamon stick
1 bag bitter orange peel
2 kg granulated sugar
300 g dried cranberries

Method

Mix all the ingredients in a clean 10-litre bucket.
Stir thoroughly so the sugar dissolves.
Cover the bucket with plastic film and poke a few small air holes in it.
Leave at room temperature for at least three weeks. The glögg should sit undisturbed and should not be stirred during fermentation.
Strain the glögg and let it settle for another week to clear.
Pour the glögg into clean bottles, glass bottles are best. Be careful not to include the sediment.
Store the bottles in a cool place until ready to drink.

Tips

Cranberries give a beautiful deep red colour and a fresh tartness that balances the sweetness.
Fermented glögg improves with age – save a few bottles for next year.
Warm and serve with raisins and blanched almonds.