Glögg is a favorite spiced, hot holiday drink in Scandinavia. It was enjoyed already in the 16th century by the Swedish king Gustav Vasa, whose court included a special glögg mixer. There are innumerable glögg recipes around. My favorite is this one:


1.5 liters burgundy

1.5 liters red port wine

3 whole cardamoms or 1/8  teaspoon ground cardamom

1 stick cinnamon

8 whole cloves

4 inch strip of the yellow part of orange rind

½ cup blanched almonds (whole or slivered)

½ cup raisins

Sugar to taste

1 cup brandy

Pour the burgundy and portwine in a pot. A crockpot works fine. Tie the whole cardamoms, orange rind, and cloves in a cheesecloth bag and add to wine mixture. Add raisins (and cardamom if using the ground spice). Heat very slowly until hot but not boiling. Add almonds, brandy, and sugar to taste. Heat again until just below boiling point. Makes about 20 cups.

For non-alcoholic glögg, use berry juice, apple cider or non-alcoholic red wine, with the same spices as above.


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