Easy Swedish Glögg

Charles E. Walton IV

Glögg is the traditional drink in Sweden and Finland during the six weeks leading up to December 25--a cold, dark time of year in Scandinavia. This glögg recipe resembles a variety of historical mulled wines, such as wassail and gluwein.

Yield: Makes about 1 quart
Recipe from MyRecipes

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  • 2 cups water or orange juice
  • 1 (3-inch) piece orange rind
  • 1 (1-inch) piece fresh ginger, peeled and sliced
  • 2 cinnamon sticks
  • 6 whole cloves
  • 5 whole allspice
  • 2 cardamom pods, bruised
  • 1 vanilla bean, split lengthwise
  • 1 (750-ml) bottle red wine, such as Burgundy
  • 1/2 cup sugar
  • Garnishes: blanched almonds, golden raisins


  1. Combine first 9 ingredients in a pot over medium heat. Bring mixture to a simmer, being careful not to boil. Reduce heat to low; cover and simmer for 15 minutes. Remove from heat, and stir in sugar. Stir until sugar dissolves. Strain mixture, and serve immediately, or gently reheat before serving. (If you prefer a stronger flavor, steep spices longer before straining.) Garnish, if desired.
  2. Note: For a nonalcoholic version, use water or orange juice, and substitute 3 cups Concord grape juice for the wine. Omit sugar, and follow glögg procedure.
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