Old-fashioned Swedish glogg

    1 hour 45 min

    Glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine over the Christmas holidays!

    5 people made this

    Serves: 60 

    • 5 (750ml) bottles port
    • 1 (750ml) bottle bourbon whisky
    • 1 (750ml) bottle white rum
    • 3 whole cardamom pods, cracked
    • 1 small cinnamon stick
    • 4 whole cloves
    • 1 (8cm) strip of orange peel
    • 1 muslin square or piece of cheese cloth
    • 150g sugar
    • 425g raisins
    • 175g flaked almonds

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr10min  ›  Ready in:1hr45min 

    1. Heat the port wine over medium heat until just below the simmer point in a large stock pot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
    2. While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves and orange peel onto the centre of the muslin square. Gather together the edges of the muslin and tie with kitchen string to secure.
    3. When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof oven glove, carefully pour the sugar into the flames and let the mixture burn for 1 minute. Put the lid on the stock pot to extinguish the flames and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the muslin bundle of spices and the raisins and almonds to the warm wine mixture. Allow it to cool to room temperature, about 1 hour.
    4. Strain the cooled glogg through a sieve and reserve the raisins and almonds.
    5. 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.
    6. 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.


    Don't use an expensive port for this recipe, because the strong-flavoured spices and other ingredients will overwhelm the flavour.

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    Reviews in English (21)


    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!  -  25 Jan 2010  (Review from Allrecipes US | Canada)


    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!  -  22 Dec 2008  (Review from Allrecipes US | Canada)


    Winter and freezing cold outside, but a glass of this Swedish Glogg made a whole lot of warmth inside.  -  04 Aug 2009  (Review from Allrecipes US | Canada)