Old-Fashioned Swedish Glogg Recipe - Allrecipes.com
Old-Fashioned Swedish Glogg Recipe
  • READY IN hrs

Old-Fashioned Swedish Glogg

Recipe by  

"My grandfather brought this recipe over from Sweden in 1921. We still use it today. God Jul."

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Original recipe makes 7 750-milliliter bottles Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
  2. While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
  3. When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
  4. Strain the cooled glogg and reserve the raisins and almonds.
  5. To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
  6. To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Use an ordinary port wine for this recipe, because the strong-flavored spices and other ingredients will overwhelm an expensive wine.
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Reviews More Reviews

Jan 25, 2010

This is a must during the winter holidays in our house. I have been to some large Danish parties where they use gallon jugs of Sangria with the addition of the other alcohol so I may try that. You can also serve raisins and dried cranberries soaked in dark rum on the side along with the slivered almonds. A truly wonderful drink that will get a lot of comments from those who may not be familiar with it. A definite party maker!!! Skoal!

 
Dec 22, 2008

Growing up with a Swedish family this was a staple of Christmas, the smell is so sweet and wonderful. This is exactly how my father makes it. Be prepared though for the kick and don't expect to drink too much!

 

6 Ratings

Aug 07, 2009

Winter and freezing cold outside, but a glass of this Swedish Glogg made a whole lot of warmth inside.

 
Dec 27, 2013

Just like what my grandfather used to make. Warms the heart, and the blue flames make a spectacular show that will break the ice at even the stiffest of gatherings. Sometimes I use rum instead of whiskey. Can adapt this to non-alcholic, one liter apple juice, one liter cranberry juice, one lemon sliced. Add the same amount of spices and simmer.

 
Jan 19, 2013

Made last Christmas...very good! Tack sa mychet!!!

 
Dec 17, 2014

Great Glögg Recipe! I love that Port is used in place of traditional Reds, which tends to make me really sleepy. Living in NYC here are some favorite places for Glögg wine when I'm not making it at home. - http://freshnyc.com/blog/where-go-best-mulled-wine-or-spiced-wine-nyc

 

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