A Swedish Glögg Recipe

Glögg makes Yule even better!

This recipe is from Glögg Recipies.com. I’m a homebrewer, so I strongly encourage you to try and make it yourself. If you aren’t feeling so daring, you should be able to pick up a bottle of non-alcoholic (in other words, needs red wine added to it) from Ikea or some place like Cost Plus World Market. I highly recommend this one. With the drink mixer, you can add it to heated water and serve it to children. Trust me, they will love it too.


–  1 pint of rum (we like Cruzan Dark)
–  1 pint of grain alcohol
–  2 quarts of port wine
–  1/2 cup of sugar
–  1 cinnamon stick
–  4 cardamom seeds
–  2 whole cloves
–  1/2 cup of seedless raisins
–  1/2 cup of blanched almonds
–  8 pitted prunes
–  2 cups water

How To Prepare

1).  Get a cheesecloth bag and tie the cardamom, cloves, and cinnamon stick within.

2).  In a small stovetop pot or saucepan, add the water and drop the spice bag in.  Bring it to a boil for about 30-45 seconds.

3).  Now, get a large stock pot (we use a 6 gallon pot).  Pour in the grain alcohol, rum, and port wine.

4).  Now add the cheesecloth spice bag and whatever is left of the water.  Also add the raisins, prunes, almonds, and sugar.

5).  Heat until the mixture is hot.  Do not boil the mixture.

You can serve it now, but we like to let it simmer on low heat for at least an hour.

And, for all you pyromaniacs out there, here is a recipe from Allrecipes.com. That’s right, this recipe is one of the version out there that is not for the feint of heart. Fortunately, you don’t serve this one flaming (I’ve seen those too) so you aren’t likely to scare your guests too much.


A Swedish Glögg Recipe — 1 Comment

  1. Here’s the version in my family, somewhat altered to fit my personal taste, and I might do some more experimenting this year.

    1 cup of Aquavit
    2 cups of burgundy wine
    2 cups of port wine
    1/2 cup of raisins
    1/2 cup of white sugar
    2 cinnamon sticks
    4 whole cloves
    6 whole cardamom seeds
    One orange
    One piece of ginger
    Blanched almonds

    Soak the raisins in the Aquavit for about half an hour. While they’re soaking, get a pot that can hold all this stuff and heat up a cup of water enough to dissolve the sugar into. Once it’s dissolved, add all the spices. Break the cinnamon sticks in half. Throw in the cloves, and crush the cardamom seeds before throwing them in too. Shave off the orange zest of about half the orange, slice up the ginger thin and throw it in and simmer it all until the raisins are done soaking. Once the raisins are ready, toss in the wine, Aquavit and raisins. I’d love to tell you how long to cook it, but I sort of do it on feel. No more than fiveish minutes I’d say, enough to make sure the flavors set in nicely without cooking out the alcohol.
    That’s it, you’re done. Up to you if you strain out all the junk or not. I usually leave in the raisins and the almonds depend on my mood. Those are definitely not required, and are more fancy crap for guests than anything. The best part is that this recipe keeps, so you can pre-make a bunch of it and serve it over the next few days if you’re having people over.

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