You can also find many different glogg recipes in our Christmas book Atelme Christmas.
- 1 bottle red wine quality doesn’t matter
- 1-2 sticks cinnamon
- 5 g piece of dried root ginger
- 5 g dried Seville orange peel or other dried bitter orange if you can’t get Seville
- 7 green cardamom pods
- 15-16 whole cloves
- 80 gram (3oz) sugar
- flaked almonds and raisins
- splash of either vodka
- aquavit, rum or cognac etc (optional)
Pour the wine into a pan, add the rest of the ingredients (except almonds and raisins) and heat to around 80C/176F, stirring to dissolve the sugar. Don’t heat too high or the alcohol will start to evaporate.
Remove from the heat and leave to infuse for at least an hour.
Strain the mixture and return the mulled wine to the bottle – use a funnel to make life easier for yourself. This wine can be kept for a few weeks, no problem.
To serve, pour the wine into a saucepan and re-heat it.
Place a few flaked almonds and raisins in the bottom of your serving cups and pour the glögg over the mixture.
Bronte Aurell’s book Atelme Christmas is a great collection of Scandinavian Christmas favourites from all over Norway, Sweden and Denmark – you can get it here.
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