Star Anise Glögg

Ingredients

• 1 bottle red wine (75 cl), preferably full-bodied – e.g. Zinfandel or Shiraz
• 200 ml port wine
• 100 ml caster sugar (adjust to taste)
• 3–4 star anise
• 2 cinnamon sticks
• 5 cardamom pods, lightly crushed
• Peel of 1 orange in long strips
• Raisins and blanched almonds, to serve

Method

1. Mix the base. Pour the wine and port wine into a saucepan. Add the sugar, star anise, cinnamon sticks, cardamom and orange peel.
2. Heat gently. Set over medium heat and stir until the sugar has fully dissolved. Never let the mixture boil – that drives off the alcohol and the delicate aromas.
3. Let it steep. Lower the heat and let the glögg sit and steep for 15–20 minutes. The scent of anise and orange should fill the whole kitchen.
4. Strain and taste. Strain out the spices through a fine sieve. Taste – do you want more sweetness, acidity or spice? Adjust now.
5. Serve. Pour into pre-warmed cups with a spoonful of raisins and a few blanched almonds in the bottom.

Variations

• Extra liquorice-forward: Add 1 tsp fennel seeds along with the star anise for a deeper sweetness.
• Smoky twist: Spike with a splash of Islay whisky or smoky rum for an exciting contrast to the anise.
• Alcohol-free: Use alcohol-free red wine and swap the port wine for an alcohol-free aperitif or dark grape juice.
• White version: Swap the red wine for a fruity Riesling and the port wine for white vermouth – lighter but still spiced.

Tips for perfect star anise glögg

• Whole star anise keeps the flavour cleaner than ground – and looks beautiful in the pan while it cooks.
• Use organic oranges and peel them thinly to avoid the bitter white pith beneath the skin.
• Never heat above 70°C. A small thermometer in the pan is a smart investment.
• Want to prepare ahead? Make a spice extract with port wine and star anise, leave to steep overnight, then mix with wine and sugar when serving.
• Serve with gingerbread cookies or dark chocolate – the liquorice note from the anise lifts both.