Glogg (Aka Vin Chaud, Gluwein, Mulled Wine) Recipe

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Glogg (Aka Vin Chaud, Gluwein, Mulled Wine)
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Ingredients:

  • 1 cup raw sugar
  • 1 cup water
  • 6 cinnamon sticks
  • 12 allspice berries
  • 12 whole cloves
  • 1 orange , juice and zest of
  • 1 cup kirschwasser
  • 2 (750 ml) bottles red wine
  • 3/4 cup raisins

Directions:

  1. Combine cloves, allspice berries, and hulled cardamom pods. crush lightly with mortar and pestle or with plastic baggie and something heavy.
  2. Combine sugar and water over medium-low heat in a sauce pan to make a simple syrup.
  3. Add bruised spices and cinnamon sticks and simmer over low heat 10 minutes.
  4. Add orange zest and juice and simmer for another 5 minutes (your house will begin to smell AMAZING!).
  5. Transfer syrup mixture into a pot large enough to hold wine and kirschwasser.
  6. Add wine, raisins, and kirschwasser to syrup mixture.
  7. Warm slowly over low heat.
  8. Be careful if you're standing over this while it warms- the vapor rising off contains ethanol and can make you tipsy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 112.04 Kcal (469 kJ)
Calories from fat 1.39 Kcal
% Daily Value*
Total Fat 0.15g 0%
Sodium 5.23mg 0%
Potassium 157.87mg 3%
Total Carbs 29.04g 10%
Sugars 16.18g 65%
Dietary Fiber 1.41g 6%
Protein 0.63g 1%
Vitamin C 9.5mg 16%
Iron 0.5mg 3%
Calcium 14mg 1%
Amount Per 100 g
Calories 146.05 Kcal (611 kJ)
Calories from fat 1.81 Kcal
% Daily Value*
Total Fat 0.2g 0%
Sodium 6.82mg 0%
Potassium 205.78mg 3%
Total Carbs 37.85g 10%
Sugars 21.09g 65%
Dietary Fiber 1.84g 6%
Protein 0.82g 1%
Vitamin C 12.3mg 16%
Iron 0.6mg 3%
Calcium 18.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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