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 as mulled wine, 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.
- 200 ml Dark Rum
- 2 Cinnamon Sticks
- 8 Cloves
- 1 Tsp Coursley Ground Cardamom
- A 2cm piece of Fresh Ginger sliced thinly
- 80 g Raisins
- 1 Bottle Fruity Red Wine
- The zest and juice of half an Orange
- up to 90g Caster Sugar
- A few skinned almonds and cinnamon sticks
- In a glass bowl place the raisins, ginger, cardamom, cinnamon and cloves. 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.
- 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.
*The glögg can be made ahead and heated very gently and then served, remember not to boil it though.