Swedish Glogg

2 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 8 hr 20 min

“Authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.” - by Gwynne

Directions

Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

Reviews (2)

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loddiecheftress

Dec. 4, 2008

"This recipe is right on, except I don't add any water, and zest the entire orange. I also found out that most people don't like any almonds in their cup! They do like a few raisins! Merry Christmas!..." See more!!!"

Gunaikos

Dec. 31, 2012

"We made this for a Christmas treat. It was an instant hit with "yumms" "oh wow!" and smiles all around. This will be a treasured part of our family holiday celebration from now on. I grew up on bot..." See moretled "Glogg" but there is no comparison. This is lighter and sweeter with wonderful balance in the spices. I followed the recipe exactly the first time. After we quickly consumed the first batch, I tried to "wing" it and added too much brandy. The original recipe is just right. Thank you for adding the recipe and helping to start a new holiday tradition in our family!"

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