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