Old-Fashioned Swedish Glogg Recipe
An adventurous drink, glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine for the holidays!
Scandinavians warm chilly nights around Christmastime and after skiing with steaming glasses or cups of glogg, a spiced, red wine-based hot punch seasoned with cinnamon sticks and whole cloves.
Everyone loves this and asks me to bring it to the yearly Christmas party. I make a crockpot full and never leave with leftovers. Skol!
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.
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.
Made last Christmas...very good! Tack sa mychet!!!
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.
This is an authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.