old-fashioned-swedish-glogg

Old-Fashioned Swedish Glogg

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 45 m
Judy
Recipe by  Judy

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

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Ingredients

Adjust Servings

Original recipe yields 7 - 750 milliliter bottles

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Strain the cooled glogg 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.

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Reviews (5)

Rate This Recipe
MAMASPICE
32

MAMASPICE

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!

Erinammo
23

Erinammo

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!

Pauline
12

Pauline

Winter and freezing cold outside, but a glass of this Swedish Glogg made a whole lot of warmth inside.

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