Glogg is a heady Swedish variation on mulled wine, laced with plenty of booze and traditionally containing fruit and almonds. And gluhwein (‘glow wine”) is the German version of mulled wine.

newJJD shares a recipe for gluhwein:

1 bottle medium-bodied red wine (Beaujolais and Spatburgunder work best)
4 ounces brandy
1/3 cup extra-fine granulated sugar
1 orange, sliced into rounds
1 lemon, sliced into rounds
6 cinnamon sticks, or to taste
12 whole cloves, or to taste

Simmer all ingredients for 1-2 minutes, strain and serve. When making it for a party, newJJD likes to double the recipe, and keep it warm in a slow cooker with the fruit and spices tied up in cheesecloth.

Cynsa got this party-size recipe for glogg from Swedish friends who serve it every Christmas:

4 whole cardamom pods
1/4 cup broken cinnamon sticks
25 whole cloves
peel of one orange
8 cups port
8 cups Burgundy
1 1/2 cups raisins
1 cup whole blanched almonds
2 cups sugar cubes
1 bottle brandy

Open cardamom pods and remove seeds. Tie seeds, cinnamon sticks, cloves, and orange peel up in a cheesecloth bag. In a large saucepan, combine 4 cups of port, 4 cups of Burgundy, raisins, and cheesecloth bag. Simmer, covered, for 20 minutes. Add remaining port and Burgundy and almonds; keep warm. Place the sugar cubes in a separate saucepan. Warm 1/3 of the bottle of brandy, pour over the sugar cubes and carefully ignite. When sugar melts, extinguish flame by pouring in the remaining brandy. Add this mixture to the wine mixture and serve warm, floating a halved orange slice studded with whole cloves in each cup. Makes 20 8-oz. servings.

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Gluhwein recipe

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