Happy December, everyone! To celebrate this season of good cheer, yesterday I made a beautiful batch of Glögg. Click the “play” arrow to watch the action (hint: there’s a surprise at the end). Then read on, and I’ll give you some fun facts about this Swedish Christmas beverage, along with the photographic step-by-step and printable recipe:
Fact #1: There are as many recipes for Glögg as there are people who like to drink it.
Fact #2: The beverage is pronounced in a variety of ways. I’ve heard it managed (or mangled) thusly: “glug,” “gloog,” and “glurg.”
Fact #3: Glögg, which literally means “glow,” is an intoxicating brew!
My recipe is actually an amalgamation of many “authentic” Glögg recipes, including this one from Scandanavia Today. It’s as delicious as anything. I think it tastes like pure happiness.
Here’s the recipe in photographic steps (you’ll find a printable version at the end of this post):
To start, remove the fragrant zest from a large orange, and cut it into strips. Set aside for a moment.
Then scrub a 2-inch knob of ginger, and slice it lengthwise into fairly-thin strips. You needn’t peel the ginger. Set aside.
Next, put 10 cardamom pods on your work surface…
And smash them with a mallet (or use the bottom of a stout drinking glass, as I did), to release their glorious perfume.
Now grab a non-reactive pot that will hold at least 5 quarts. I used the blue Dutch oven that I obtained from this online source.
Into the pot, tip 1 bottle of Claret (or, use any dry red wine)…
2 cups vodka or brandy…
1 bottle good port…
And 2 cups plain water.
Violently fling the orange peel and the sliced ginger into the pot.
Then, while sugar plum fairies dance in your head, add the crushed cardamom, 2 attractive cinnamon sticks, and…
…10 whole cloves.
No pictures of these next steps: Over a medium flame, bring the works to a simmer. Adjust the heat to maintain a bare simmer for just 5 minutes. Cool to room temperature, and then cover the pot, and refrigerate for 12-24 hours.
Then set a wire-mesh sieve over a bright green bowl…
And strain the Glögg. Discard the solids.
Return the liquid to the original pot…
And add 1/2 cup sugar (I mistakenly said “one cup sugar” in the above video).
No picture here, because I forgot to take one: While stirring from time to time, heat the brew just to a simmer.
Then hide your car keys, because we’re going to drink our Glögg!
Put some dark raisins in a cup or a mug (use clear glass for the best effect)…
Add some slivered almonds…
And then ladle in the purple stuff, and insert a small spoon.
Why do you need a spoon? Well, after you’ve consumed the beverage, you’ll want to eat the yummy raisins and almonds that have settled at the bottom of the cup.
That’s why.
Shall we enjoy our drinks in front of the Christmas tree? Good. Let’s head into the parlor.
Folks, this Swedish sweetness rings all the right bells during the holiday season. Do me proud and make a batch, okay?
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Here’s the printable:
This sinfully-delicious, highly-fortified mulled wine is traditionally served in Sweden during the December holidays. For the best flavor, make the brew 12-24 hours before you wish to serve it.
Ingredients
- 1 (750ml) bottle Claret (or another dry red wine)
- 2 cups vodka
- 1 (750ml) bottle port wine
- 2 cups water
- The peel of 1 large orange, roughly cut into strips
- A scrubbed 2-inch knob of unpeeled ginger, sliced
- 10 cardamom seeds, lightly crushed
- 2 cinnamon sticks
- 10 whole cloves
- 1/2 cup (or more) sugar
- Dark raisins and slivered almonds -- a small handful for each serving
Instructions
- In a 5-quart or larger non-reactive pot (enameled cast iron works well), add the claret, vodka, port, water, orange peel, ginger, and spices. Bring the mixture to a simmer. Adjust the heat to maintain a slow simmer for 5 minutes. Cool to room temperature, then cover the pot and refrigerate for 12-24 hours.
- Pour the Glögg through a wire-mesh sieve set over a large bowl. Discard the solids, and return the strained liquid to the original pot. Add the sugar. While stirring occasionally, bring the liquid to a bare simmer. Taste carefully. You might like to add more sugar.
- To serve, tip raisins and slivered almonds (a small handful of each) into attractive cups or mugs. Ladle in the warm Glögg, and add a spoon. After you've consumed the beverage, use the spoon to eat the raisins and almonds.
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susan gortva says
yes i will reply. I made ginger snaps today using oil instead of butter. came out good. I love your video,
I kind of wish if I ever got lost in the woods it would be near your house. I could just see the warm glow of the fireplace lighting up through the window.
man, I want some of your drink. just enjoy the holiday season. thank you again for more great shows. much love to your family.
Jerry Miller says
This looks delicious. I love beverages that are flavored with orange peel, cinnamon and cloves; it’s a synergetic combination! I can only imagine how wonderful it would taste with the added cardamom. I torn between cardamom or nutmeg as my favorite spice. I love cardamom!
Pyykkis says
God jul!
I am from Finland (former Sweden, later Russia, Finland before those two and after, for now one hundred yrs independent)where we usually skip the red wine, ginger, spices, water and so on but I’m going to try your recipe because… I love Sweden and ginger!
Catherine Caskey says
Sounds so comforting ….how long can you keep this brew? And keep it in the refrigerator?
Thanks Kevin!!!
kjs says
Hi Kevin:
With regard to the pronunciation…..although I’m not Swedish (German background), the “umlaut” over the O gives it an “er” sound. So Glerg, which sounds like the Glurg spelling.
Hope you and The Silver Fox have a great Holiday Season. Also, you’re much more relaxed in your videos now. Thank you for all your hard work and knowledge!
Kevin Lee Jacobs says
Hi Catherine – Covered and refrigerated, Glögg should keep for at least a week.
Hi kjs – Thanks for the Glögg=Glurg pronunciation lesson!
Melody Hoijer Neece (umlaut over the O!) says
Traditional Christmas Eve beverage at my MIL’s home-Swedish on my side- via turn of the century Chicago immigrants- and my husbands side of the family and I love her dearly but….I’m telling you her glogg could peel paint!
Don Ross says
Kevin-
The video mentions using the entire bottle of vodka but the recipe says 2 cups. I’m not sure that it is a big deal, but which is “correct”?
Thanks,
Don
Linda Carlson says
“Glug” rhymes with “ugh” from Merriman Webster dictionary pronunciation on line.
U-tube video says “Glog” rhymes with “blog”
Bottom line: pronounce it any way you want to!
Kevin Lee Jacobs says
Hi Don – Seems I got carried away in the video. Correct vodka quantity is 2 cups, as per the printable recipe above.
Trish says
This recipe is very like the mulled wine I make, but no vodka or cardmom. I must try it as you can’t have too much Christmas beverage on hand!
Janice todd says
Sorry to hear about Lily.
kathleen passie says
Kevin.. So sorry to hear about Lily. Losing a loving family member is always so difficult.
Now, we make a version of this every Christmas, and have a party to share our festivities with friends….it is one of our traditions, and most enjoyed.
Thanks for all your most enjoyable blog, and
enjoy your festive season, and the New Year!
Susan Peterson says
My spouse is Swedish/Danish and he has always pronounced it (phonetically) Glugg.
Enjoy all your recipes. Thanks and have a joyous Christmas.
Kathy Ventura says
I made this yesterday and chilled it in the fridge for 24 hours. It is delicious! I did reduce the vodka to about 1 cup, maybe 1 and 1/4cups. I also used Sunmaid zante current raisins because that’s what I had. They’re smaller and more tart than the regular dark raisins. All in all this is a lovely holiday treat! Thank you Kevin!
Lovey says
Oh,Kevin,
We’ll raise a cup of your fabulousness and cheer dear Lilly. Love to you guys.
A Loiselle says
Dear Kevin
Finally I met you in my computer through your video on the wonderful Swedish Glogg. Many thanks for your generosity in sharing this great recipe. I do Glogg with apple cider, cinnamon, raisins and rhum and serve it warm. Season Greetings to you and many thanks!
Susanna says
I am your Swedish reader and I can tell you there is no -R in the pronunciation. Also, it is tradition to eat ginger snaps with the Glögg.
If you really want to be a rebel, look up the recipe for Glögg Martini. It is dangerously good.
lise says
HI Kevin, once more this year Judy and I are hosting a huge gathering with the people she works with. This is our 4th year, and this is also the year that everyone has said, we cannot have the Party without Lise’s Glugg! Every year i have to correct them, and say it’s not mine, but i found it on “your’s truly’s ” web site!!!! So again this year, i have made this time 2 batches , not only one. So cheers my friend, i hope your Christmas will be Merry with the Silver Fox. I know our friend’s will have a toast to you! Thank you for posting some wonderful, wonderful recipes Kevin. P.S. I’m hoping to get your recipe book for Christmas, i did ask, so we’ll see! ;o)
lise says
P.S Kevin Just another note, i did something a little different this yr. i put the Cloves and pushed them into the Full unpeeled orange , we’ ll see what happens? maybe a bit sweeter, maybe not. But i have to tell you, everyone RAVES about your Glogg!!!! Here’s to Lily this year, we are so sorry, we loved the little one in your youtubes and your recipes. Here’s to her!
Hugs to you and silver fox, lise and judy
Donna in CT says
interesting that I saw this post and recipe today, since I just spent the last four hours making the thinnest pepparkakor this side of Sweden according to my Swedish friend Barbro.
Every year we have them with glögg, holding the round cookie in the palm of our hand, and poking with our index finger to see if we can make it divide itself into 3, either for the sign of the Trinity, or just good luck. A wonderful tradition that I started years ago in honor of my husband’s Swedish Heritage. We go all out English on Christmas Day for my heritage!
The cookies are indeed a labor of love, rolling them as almost paper thin as I do. But it wouldn’t be Christmas without the glögg and the pepparkakor.
Cheers to you and yours.
Debbie says
I have a question…
If you are ‘heating’ this mixture- and then simmering the “goods”.. doesn’t the alcohol all burn off … leaving it a batch of spiced Kool Aid?
I just can’t have THAT at my Holiday Gatherings!
PLEASE DO ADVISE!
Sandra Payette says
Hi Kevin: I got the meat thermometer that you suggested a post or so ago. Wow, what a treat. It was an easy order on Amazon and was delivered in record time. I love the little thing. It even takes my temperature. Won’t share where I put it lol. All the best to you and yours for a wonderful holiday. xo
Kevin Lee Jacobs says
Hi Debbie – Even after heating, this beverage is…mighty potent!
Hi Sandra Payette – Glad you like the little thermometer. I use it all the time, although I’ve never used it to monitor my own body temperature!