Glögg is a crucial part of the lead up to Christmas in Sweden with parties thrown throughout Advent and always served on 13th December, St Lucia day. Many Swedes attend several glögg parties every weekend in December!
Glögg is the Swedish version of mulled wine, but it is not quite the same, the spices differ and an almond and sometimes raisins are placed in the bottom of the glass before the glögg is added. The glass it’s served in is generally small as often Swedes teeter from one party to the next!
Here is my version, simple to prepare and perfect for the festive season.
Swedish Glogg
Servings: 4 Servings
Ingredients
- 200 ml dark rum
- 2 sticks cinnamon
- 8 cloves
- 1 Tsp cardamom coarsely ground
- 2 cm fresh ginger finely sliced
- 1 star anis optional
- 80 g raisins
- 750 ml fruity red wine bottle
- 1 peel of half & juice of an orange
- 90 g caster sugar
- 8 skinned almonds and cinnamon sticks
Instructions
- In a glass bowl place the raisins, ginger, cardamom, cinnamon, cloves and star anis if using. With a small sharp knife slice off thin strips of orange zest, being careful to remove any pith, place this in the bowl and pour in the rum. Cover and leave to steep for 5-7 days.
- Strain the steeped rum into a bowl. Pour the bottle of wine into a saucepan along with the juice of half an orange and 50g the sugar, heat gently and stir to allow the sugar to dissolve, do not boil, remove from the heat, pour over the rum. Strain and taste for sweetness, add more sugar if needed. Serve in tumblers with an almond in each glass and a cinnamon stick.
Notes
The first part of this recipe needs to be prepared several days in advance.
*The glögg can be made ahead and heated very gently and then served, remember not to boil it though.
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