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Swedish Glögg

The Quirky Foodster Team

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Ingredients

  • Red wine — 750 ml (3 cups)
  • Port or sweet fortified wine — 100 ml (0.4 cup)
  • Cinnamon sticks — 2
  • Whole cloves — 6
  • Cardamom pods, crushed — 6
  • Strip Dried orange peel — 1
  • Sugar — 80 g (0.4 cup)
  • Blanched almonds — 60 g (0.4 cup)
  • Raisins — 60 g (0.4 cup)

Method

  1. Combine red wine, port, cinnamon, cloves, cardamom and orange peel in a saucepan.
  2. Warm gently over low heat, taking care not to boil, for 15–20 minutes to infuse the spices.
  3. Stir in the sugar until dissolved.
  4. Strain out the whole spices before serving.
  5. Spoon a few almonds and raisins into each cup, then ladle the warm glögg over the top.

Introduction: Warm, spiced and deeply aromatic, Glögg is the drink of the Swedish Christmas season, traditionally served with almonds and raisins spooned into the cup and a plate of gingerbread on the side.

Cultural Background: Warm, spiced and deeply aromatic, Glögg is the drink of the Swedish Christmas season, traditionally served with almonds and raisins spooned into the cup and a plate of gingerbread on the side.

Tips: Keep the heat low throughout — boiling drives off the alcohol and can make the wine taste harsh. Taste and adjust sugar to preference.

Variations: A non-alcoholic version uses grape or blackcurrant juice in place of wine, simmered with the same spices.

Storage: Refrigerate leftover glögg (without the almonds and raisins) for up to 5 days; reheat gently to serve.

Reheating: Reheat gently over low heat; do not boil.

Nutrition: 180 kcal | Protein 2 g | Carbs 18 g | Fat 4 g

FAQs:

Q: Can I make it ahead?

A: Yes, the spiced wine base can be made a day ahead and gently reheated to serve.

Q: What’s it served with?

A: Pepparkakor (gingerbread cookies) or lussebullar (saffron buns) are traditional accompaniments.

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