Glogg

    Glogg

    Recipe photo: Glogg
    1

    Glogg

    (8)
    1hr15min


    9 people made this

    About this recipe: A classic Scandinavian hot mulled wine served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.

    Ingredients
    Serves: 24 

    • 2 bottles red wine
    • 50g dried orange zest
    • 50g cinnamon sticks
    • 20 whole cardamom seeds
    • 25 whole cloves
    • 500g blanched almonds
    • 500g raisins
    • 500g sugar cubes
    • 150ml brandy

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Pour wine into a large pot. Bring to the boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in muslin or cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
    2. Place a wire rack over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
    3. Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.

    Watch how!

    Watch how to make your own warming mulled wine - including a non-alcoholic version - in our How to make mulled wine video

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    46

    As an American living in Sweden, I have only one suggestion for the glgg, add the raisins and almonds AFTER you've boiled everything!  -  17 Dec 2003  (Review from Allrecipes US | Canada)

    by
    37

    I befriended someone from the Netherlands who was studying here in the U.S. and he served this at a holiday party. He said that you leave the almonds and raisins out in a dish NEXT TO the pot of glogg. People serve themselves hot glogg and add the almonds/raisins if they choose to. That way they do not get soggy. I prefer this with MUCH LESS sugar...I don't like sweet things and I felt that the sugar brought out the flavor of the spices so much that it masked the wine. When I cut the sugar to half, it was much better.  -  13 Dec 2005  (Review from Allrecipes US | Canada)

    by
    30

    I took the advice of previous reviewers and didn't double the raisins and almonds when I doubled this recipe. There was still way too many! I would reduce the number again. Although the recipe called for 2 oz. of cinnamon sticks, a jar only holds .75 oz. I used the whole jar after the recipe was doubled and it was plenty. I can't imagine how it would have tasted with 4 oz. of cinnamon sticks. Otherwise, the taste was excellent. It was easy and delicious!  -  13 Nov 2003  (Review from Allrecipes US | Canada)

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