75 ml/5 tbsp vodka
2 cinnamon sticks
2-3 pieces dried ginger
1 tsp cardamom pods
3-4 pieces dried Seville orange(bitter orange) peel
½ tbsp raisins
1 bottle red wineany will do
10 g (½ cup) Caster Sugar
1 tsp vanilla sugar
2 tbsp raisins
10-20 almondsblanched and peeled
Glögg is an essential part of the lead up to Christmas in Sweden with glögg parties held throughout Advent. Indeed, many Swedes attend two or three glögg parties every weekend in December!
Glögg is the Swedish version of mulled wine, but it is not quite the same as mulled wine in other countries as different spices are used and almonds and raisins are always placed in the bottom of the glass before the glögg is added.
How to Make Glögg:
- Pour the vodka into a small jar. Add the cinnamon, cloves, ginger, orange peel, cardamom, and raisins (optional).
- Cover and leave to infuse for at least a day, preferably a week.
- Pour the vodka and spices into a saucepan and add the wine and sugars.
- Stir and heat until the sugar is dissolved and the mixture is hot but not boiling, about 80º C (175º F).
- Leave to cool and then sieve to remove the spices, and pour into sterilised bottles* and keep until required.
- Heat gently before serving, but don’t let it boil.
- Place 2 or 3 raisins and 2 or 3 almonds in the bottom of each glass and top up with glögg. Sterilise by washing and then placing it in an oven at 120° C (240° F, gas 1, fan 120° C) for 10 minutes.
Storing: Glögg will keep for several weeks in sterilised bottles.
- Try to make glögg a week or more in advance to give the flavors time to mature.
- For a less alcoholic version, omit the vodka and add the spices to the wine in step 2.
- If you are short of time but would still like your glögg to have a nice kick, add a splash of vodka or brandy to the bottom of the cups along with the raisins and almonds just before you pour in the glögg.
- Serve with pepparkakor (gingersnaps) or lussekatter (saffron buns).