Swedish Mulled Wine (Glogg)
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bottles dry red wine
- 1bottle sweet white wine, like sauternes or German spaetlese
- 1lemon
- 1orange
- 10cloves
- 10cardamom pods
- 3cinnamon sticks
- 1inch fresh ginger, thinly sliced
- 1cup raisins
- 1cup blanched almonds
- 1cup sugar (or to taste)
- 1tablespoon bitters
- 1cup aquavit or vodka (optional)
Nutritional analysis per serving (12 servings)
385 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 3 grams protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar.
- Step 2
Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add sugar as necessary.
- Step 3
Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the raisins and almonds.
Private Notes
Comments
Never boil wine. It burns off the alcohol. Just heat gently.
When I lived in Sweden all too briefly, the wine was heated all day, so the house smelled amazing but the alcohol definitely cooked off. That's what the aquavit is for! Pull that out of the freezer (it doesn't freeze) and add the shot into the mug of steaming glögg, and the stuff starts to turn to vapor. You are getting drunk just by holding the mug up to your nose. and to pronounce it, imagine the sound of saying 'glurg" but without the "r" part of the sound spoken.
My recipe uses 300 ml of tawny port, cardamon, cinammon sticks, cloves, raisons and almonds. No sugar required. (ginger & aquavit seem an odd choice to me but whatever suit you) Steep covered just short of boiling for two hours. When it's ready, I add 750 ml of Southern Comfort which provides more sweetness, some orange fruitiness, and more alcohol. Gloog goes down easily but it's not advisable to drink much. Two cups is plenty. Save the almonds & raisons for desserts.
Same questions as Kristen: Why zest the citrus? Should I add the zest to the spices, or just use the (no-zest) peels and discard the zest? Thanks!
This is great glögg! We did not bring it to boil (in fact, we kept the mixture below the boiling point of alcohol) and added a cup of brandy at the end (which might be closer to the Danish version). Everyone loved it! After a few glasses, we also turned it into a cocktail... For one “smokey glögg” cocktail: 1/2 cup glögg a few ice cubes 1 ounce mezcal 1 chile de arbol
When I lived in Sweden all too briefly, the wine was heated all day, so the house smelled amazing but the alcohol definitely cooked off. That's what the aquavit is for! Pull that out of the freezer (it doesn't freeze) and add the shot into the mug of steaming glögg, and the stuff starts to turn to vapor. You are getting drunk just by holding the mug up to your nose. and to pronounce it, imagine the sound of saying 'glurg" but without the "r" part of the sound spoken.
Why zest the citrus? Does the zest go directly into the liquid or is it included in the cheesecloth with the now zested peels? I find this confusing! Thanks...
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