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My review
Old-Fashioned Swedish Glogg
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Judy
"My grandfather brought this recipe over from Sweden in 1921. We still use it today. God Jul."
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Ingredients
1 h 45 m servingsOriginal recipe yields 60 servings (7 750-milliliter bottles)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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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
Read all reviews 22Most helpful
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1/25/2010
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. ...
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 ...
8/4/2009
Winter and freezing cold outside, but a glass of this Swedish Glogg made a whole lot of warmth inside.
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...
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 c...
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 ...
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. ...
1/1/2019
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 us...