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Swedish Glogg

Swedish Glogg

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    8 h 20 m
Gwynne

Gwynne

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

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Directions

  1. 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.
  2. 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.
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Reviews

loddiecheftress
64

loddiecheftress

12/4/2008

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!!!!

Gunaikos
1

Gunaikos

12/31/2012

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 bottled "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!

petesbox
0

petesbox

1/4/2014

We had this for a party door opener drink! Just didn't add the raisins and almonds.

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