READY IN 1½ hrs

Glogg

Read Reviews (8)

"A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional."

ADVERTISE WITH US

PREP
30 mins
COOK
45 mins
READY IN
1 hr 30 mins

Directions

Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.

Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review

Dec 17, 2003

As an American living in Sweden, I have only one suggestion for the glgg, add the raisins and almonds AFTER you've boiled everything!

—MMV1

See full review »

Most Helpful Critical Review

Dec 07, 2003

The almonds and raisins are great for taste but I found the volume of them in the pot a little too much, especially after they absorb some of the liquid.

—STATESOFGRACE

See full review »

8 Ratings

Dec 13, 2005

I befriended someone from the Netherlands who was studying here in the U.S. and he served this at a holiday party. He said that you leave the almonds and raisins out in a dish NEXT TO the pot of glogg. People serve themselves hot glogg and add the almonds/raisins if they choose to. That way they do not get soggy. I prefer this with MUCH LESS sugar...I don't like sweet things and I felt that the sugar brought out the flavor of the spices so much that it masked the wine. When I cut the sugar to half, it was much better.

—LORIKAE

See full review »

Dec 07, 2003

I took the advice of previous reviewers and didn't double the raisins and almonds when I doubled this recipe. There was still way too many! I would reduce the number again. Although the recipe called for 2 oz. of cinnamon sticks, a jar only holds .75 oz. I used the whole jar after the recipe was doubled and it was plenty. I can't imagine how it would have tasted with 4 oz. of cinnamon sticks. Otherwise, the taste was excellent. It was easy and delicious!

—BABYMOON

See full review »

Dec 07, 2003

Very Very good, I added a little more wine after I removed the rasins and almonds because they absorbed alot of the drink, the consistency is still fairly thick and everyone just loves it.

—ARTICMINK

See full review »

Nov 13, 2009

This recipe is incomplete. There are a ton of variations, but most people boil with the almonds and raisins, but then remove them at the end so you only have the liquid. You can serve with almonds and raisins if you wish. I make non-alcoholic with grape, cherry and apple juice, brandy extract boiled with almonds, raisins, some ginger and an orange rind. Let it sit overnight, then boil again and remove solids.

—augenmaugen

See full review »

Dec 24, 2007

This is a great recipe. I suggest charging it up with a little more brandy though. I noticed people reviewing the amount of almonds and raisins in the recipe. It says to serve WITH the almonds and raisins, nowhere does it say to prepare it with the almonds and raisins.

—Kudzu

See full review »

Mar 26, 2004

I have a swedish family who drinks this every christmas, for those who have not had it it is a drink for cold weather, something warm to come out of the cold to with a spicy holiday flavor.

—STALLIONSGIRL

See full review »