Lingonberry Glögg with Red Wine, Swedish Punsch and Vanilla

Ingredients

• 500 ml ready-made lingonberry drink
• 300 ml red wine
• 100 ml punsch (Swedish punsch liqueur)
• 1 piece fresh ginger
• 1 vanilla pod
• 2 cinnamon sticks
• 50 ml raw sugar

To serve

• 1 orange, sliced
• 100 ml lingonberries
• Raisins
• Nuts

Method

1. Pour the lingonberry drink and red wine into a saucepan.
2. Slice the ginger and add it to the saucepan.
3. Split the vanilla pod lengthways and scrape the seeds into the drink. Add the pod as well.
4. Add the cinnamon sticks and raw sugar.
5. Heat the drink gently until warm, but do not let it boil.
6. Add the punsch and remove the saucepan from the heat.
7. Let the glögg steep for about 30 minutes so the spices have time to develop their flavour fully.
8. Strain out the spices.
9. Reheat the glögg gently if needed and serve it warm in glasses.
10. Garnish with orange slices and lingonberries. Serve with raisins and nuts on the side, if you like.

Flavour profile

Berry sweetness from the lingonberries, warmth from the red wine and punsch, and depth and roundness from vanilla, cinnamon and ginger.