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Swedish Glogg recipe

Glogg is the term for mulled winein the Nordic countries. Recipe by Helen Nelson, Pine Ridge Woman’sClub, Fairfax, Virginia.

Recipe: Swedish Glogg

4 ounces dried apples
3 ounces seedless raisins
3 ounces prunes
1 ounce dried orange peel (pommerance)
2 ounces almonds
1 ounce cardamom
1 ounce cloves
1 ounce cinnamon sticks
1 cup granulated sugar
2 bottles port
1 bottle claret or dry red wine
Almonds, raisins and cloves (optional garnishes)

  • Day before, tie fruits, almonds and spicesin cheesecloth; put in large pot. Add sugar, port and claretor dry red wine. Bring to boil; then simmer over medium heatuntil reduced to about 2 1/2 bottles. Pour into glass jar; cover;cool for 24 hours.
  • Next day, remove spice bag from wine.
  • Heat 1 part wine with 1 part brandy; donot boil.
  • Serve in punch glasses. If desired, garnisheach serving with a couple of almonds, raisins and cloves.

    Servings may vary.

    Recipe provided courtesy of Fruit

    How to make Swedish Glogg – Glögg. A mulled wine drink recipe for cold winters & Christmas (Jul)

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  • Comments



    Walking in the presence of giants here. Cool thinking all arnuod!


    The aroma of mulling glogg is heavenly, and when it is served steaming hot in a mug after a hard day of skiing or shoveling the sidewalk, the body offers thanks. Glogg also makes a good marinade for beef or venison. Here is my tried and true recipe. How does it work? The warm liquid raises the temperature of the mouth and stomach slightly, and because alcohol is a vasodilator, it forces blood to the skin, making us feel warm and blushing on the outside.

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