Name: Authentic Swedish Glogg
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Ingredients: 3 sticks Cinnamon; 12 whole cloves; 12 pods cardamom; 1 orange rind (in strips); 2 cups sugar; 2 cups water; 2 bottles Burgundy wine; 1 cup almonds (blanched); 1 cup raisins; 1 bottle Port (optional); 1/2 cup Brandy (optional); 1/2 cup Spiced Rum (optional)

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This is the recipe that my great grandmother from Sweden used. It is similar to mulled wine or spiced wine, the only difference is that authentic Swedish Glogg has raisins and blanched almonds in the bottom of the glass.

Choosing Your Wine

This Swedish Glogg recipe calls for Burgundy wine, which is Pinot Noir. I typically use a red blend instead. Whichever wine you choose, remember the one basic rule when it comes to cooking with wine: never cook with a wine you would not drink on its own. If you stick to a price point of $10-$15 per bottle, you should be just fine.

Variations

The recipe calls for cardamom seeds, which I have found are much more expensive in the regular grocery store than in the Indian grocer. For $10, you can get a regular spice bottle at the chain grocer, or a big bag at the Indian grocer.

The question is then, how much cardamom are you going to use?

You could make my great grandmother’s cardamom rolls, or you could use mulling spice instead. Just replace the cloves and cardamom with two tablespoons of mulling spice.

I have used Penzey’s mulling spice and others that I have picked up along the way and had good luck with all.

For a slightly bolder Swedish Glogg, add one bottle of port. All of the amounts of the other ingredients and directions are the same, there are just three bottles instead of two.

For a very cold winter’s day, add 1/2 cup Brandy and 1/2 cup Spiced Rum with the wine and the port. This version is definitely meant to be sipped slowly.

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