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Swedish Glogg

Prep Time14 minutes
Cook Time5 minutes
Total Time19 minutes
Course: Apertife
Cuisine: Swedish
Servings: 4 Servings
Author: Louise

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.