Best 6 Classic Glogg Recipes

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**Glögg: A Taste of Scandinavian Christmas**

Glögg, a traditional Scandinavian mulled wine, is a quintessential part of the holiday season. Its warm, spicy aroma and rich, fruity flavor evoke feelings of coziness and festive cheer. This beloved beverage is central to Christmas celebrations in Sweden, Norway, Denmark, and Finland, where it is enjoyed throughout the cold winter months.

Our collection of Glögg recipes offers a delightful variety of this classic Scandinavian drink, catering to diverse tastes and preferences. From the traditional Swedish Glögg, prepared with a base of red wine, spices, and raisins, to the Norwegian Gløgg, which incorporates a unique blend of aquavit and almonds, each recipe is a testament to the region's rich culinary heritage. Our collection also includes a non-alcoholic version of Glögg, ensuring that everyone can partake in this festive tradition.

Whether you prefer a classic recipe or a modern twist, our Glögg collection has something for everyone. Indulge in the timeless flavors of this Scandinavian treasure and create lasting memories with loved ones this holiday season.

Let's cook with our recipes!

OLD-FASHIONED SWEDISH GLOGG



Old-Fashioned Swedish Glogg image

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

Provided by Judy

Categories     Breakfast and Brunch     Drinks

Time 1h45m

Yield 60

Number Of Ingredients 11

5 (750 milliliter) bottles port wine
1 (750 milliliter) bottle 100 proof bourbon whiskey
1 (750 milliliter) bottle white rum
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (3 inch) strip of orange peel
1 (8 inch) square of cheesecloth
¾ cup white sugar
1 (15 ounce) package dark raisins
1 (6 ounce) package blanched slivered almonds

Steps:

  • 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.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 10.4 g, Cholesterol 0 mg, Fat 1.5 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 7.2 g

TRADITIONAL GLOGG



Traditional Glogg image

This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of cardamom and the fresh, wintry aroma of juniper berries and three kinds of citrus fruit in this traditional Glogg recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 9

15 juniper berries
7 green cardamom pods
1 bottle (750 mL) red Zinfandel
1/4 cup turbinado sugar
3 kumquats (halved)
1/2 orange (sliced)
1/2 Meyer lemon (sliced)
1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur
Orange or lemon slices, for garnish

Steps:

  • Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.
  • Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavored liqueur into each. Garnish with orange or lemon slices.

SWEDISH GLOGG



Swedish Glogg image

Authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.

Provided by Gwynne

Categories     World Cuisine Recipes     European     Scandinavian

Time 8h20m

Yield 20

Number Of Ingredients 11

2 cups water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
½ orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

Steps:

  • Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
  • Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 26.1 g, Cholesterol 0 mg, Fat 3.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 10.7 mg, Sugar 19.5 g

GLOGG



Glogg image

Glogg is essentially a warmed punch made with an infused distilled spirit such as vodka or aquavit as well as fortified wine-that is, wine that's had extra alcohol added. The infusion needs to steep for a week, so factor that into any party plans.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time P7DT25m

Number Of Ingredients 11

4 ounces vodka
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cloves
1/2 cup water
1 cup sugar
25 ounces dry red wine
12 ounces vodka
4 whole cloves
Raisins, sliced almonds, and cinnamon sticks, for garnish

Steps:

  • Infused vodka: Combine vodka and spices in a nonreactive bowl, and stir until mixed thoroughly. Cover with plastic wrap, and let steep in a cool, dark place 7 days. Pour mixture through a fine sieve, and discard solids.
  • Fortified wine: Bring water and sugar to a boil. Reduce heat, and simmer until sugar dissolves, 2 to 3 minutes. Let sugar syrup cool completely before using.
  • Combine infused vodka, wine, vodka, and sugar syrup in a large pot, and heat slowly over very low heat (do not let boil). Add cloves, and ladle into mugs. Add raisins, almonds, and a cinnamon stick to each mug, and serve.

GLOGG



Glogg image

Provided by Food Network

Number Of Ingredients 21

5 cinnamon sticks; broken into pieces
20 whole cloves
1 piece ginger
1 teaspoon cardamom seeds, crushed
1 orange, peel removed and reserved
3 drops vanilla extract
1/2 cup cognac
1 bottle red wine
1 cup sugar
Raisins, for garnish
Blanched whole almonds, for garnish
3 cinnamon sticks
10 whole cloves
1 piece fresh ginger
1 orange, peel removed and reserved
1 teaspoon cardamom seeds, crushed
3/4 cup vodka
1 bottle red wine
3/4 cup sugar
Raisins, for garnish
Blanched whole almonds, for garnish

Steps:

  • Family recipe and Modern recipe: Place all spices, vodka or cognac, depending on recipe, in a glass jar overnight. Strain the liquid through a fine sieve into a saucepot. Add the wine and sugar. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs and garnish with raisins and almonds.

SWEDISH MULLED WINE (GLOGG)



Swedish Mulled Wine (Glogg) image

One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit. The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.

Provided by Steven Raichlen

Time 25m

Yield 12 servings

Number Of Ingredients 13

2 bottles dry red wine
1 bottle sweet white wine, like sauternes or German spaetlese
1 lemon
1 orange
10 cloves
10 cardamom pods
3 cinnamon sticks
1 inch fresh ginger, thinly sliced
1 cup raisins
1 cup blanched almonds
1 cup sugar (or to taste)
1 tablespoon bitters
1 cup aquavit or vodka (optional)

Steps:

  • Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar.
  • Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add sugar as necessary.
  • Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the raisins and almonds.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 27 grams, TransFat 0 grams

Tips for Making Classic Swedish Glögg:

  • Use high-quality ingredients: The better the ingredients, the better the glögg will taste. Look for fresh spices, citrus fruits, and wine.
  • Don't be afraid to experiment: There are many different ways to make glögg, so feel free to adjust the recipe to your own taste. Try adding different spices, fruits, or even a splash of brandy.
  • Make it ahead of time: Glögg is best when it has time to mellow, so make it a few days or even weeks before you plan to serve it.
  • Serve it warm: Glögg is traditionally served warm, so make sure to heat it up before serving. You can do this in a saucepan on the stovetop or in a slow cooker.
  • Garnish with almonds and raisins: These traditional garnishes add a festive touch to your glögg.

Conclusion:

Classic Swedish glögg is a delicious and warming drink that is perfect for the holiday season. It is easy to make and can be tailored to your own taste. So gather your friends and family, and enjoy a cup of glögg together.

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