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

Judy

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr 10 mins
total:
1 hr 45 mins
Servings:
60
Yield:
7 750-milliliter bottles
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Strain the cooled glogg and reserve the raisins and almonds.

  • 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.

  • 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.

Cook's Note:

Use an ordinary port wine for this recipe, because the strong-flavored spices and other ingredients will overwhelm an expensive wine.

Nutrition Facts

162 calories; protein 0.9g 2% DV; carbohydrates 10.4g 3% DV; fat 1.5g 2% DV; cholesterolmg; sodium 4.4mg. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2010
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! Read More
(44)
30 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2010
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! Read More
(44)
Rating: 4 stars
12/22/2008
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! Read More
(32)
Rating: 5 stars
08/07/2009
Winter and freezing cold outside but a glass of this Swedish Glogg made a whole lot of warmth inside. Read More
(19)
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Rating: 5 stars
12/27/2013
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. Read More
(12)
Rating: 5 stars
12/30/2016
Excellent! For years we've used a recipe from some Swedish neighbors, but I thought I'd mix things up this year and try this recipe. It makes a LOT, so I cut it roughly in half but used about the same amount of spices. (And for a very non-Scandinavian touch, I used some watermelon-infused vodka I had on hand from a summer party and substituted dried cranberries since I was out of raisins.) It was a huge hit Christmas eve! Great idea about pouring back into the bottles for storage, BTW. Read More
(7)
Rating: 5 stars
01/02/2019
I followed commenter Cynthia Lerner's suggestion and made this in a percolator. I divided the wine and liquor by five -- 1 bottle of port and 1/5-bottle (5 oz.) each of bourbon and rum -- but used the same amount of spices as called for in the recipe. Put the spices in the percolator basket, turn it on and let it run its cycle. I made this on Christmas Eve. I measured out the ingredients ahead of time so it was quick and easy to make. People loved it, especially the way the alcoholic fumes go up your nose when you drink it. Read More
(7)
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Rating: 5 stars
01/19/2013
Made last Christmas...very good! Tack sa mychet!!! Read More
(5)
Rating: 5 stars
11/26/2018
I've been making this for years (decades actually) and love this recipe. It's great to serve at a Holiday party instead of having to set up a bar. I use the same wine and spices however I cut the liquor to one 750 ml liter of brandy. The advice given is very good use really cheap liquor and wine the spices completely rule the flavor. I also cook this is a 30 cup percolator putting the sugar spices and fruit in the basket. I also cut up and use a whole orange. By the time it perks thru its done. Serve from the coffee pot so it stays warm. Read More
(2)
Rating: 5 stars
12/22/2016
I grew up in Sweden and still have family there and visit on a regular basis. I have had and made my fair share of glögg including my grandmother's recipe. This is by far the best one to date. I don't even drink bourbon but enjoy including it in the glögg. I'm still trying to grasp how good this recipe works. It's simply the best! That said I made one modification: I doubled the amount of cardamom cinnamon and cloves. I also don't put the spices in a cheese cloth...just strain after it has cooled down a bit. Read More
(2)