Glögg is an essential part of the run up to Christmas in Sweden with glögg celebrations held during Advent. Indeed, many Swedes attend two or three glögg parties every weekend in December!
Glögg is the Swedish version of mulled wine, but it is not quite the same as mulled wine in other countries as different spices are used and almonds and raisins are always placed in the bottom of the glass before adding the glögg.
How to make Glögg:
- Pour the vodka into a small jar. Add the cinnamon, cloves, ginger, orange zest, cardamom and raisins (optional).
- Cover and let steep for at least a day, preferably a week.
- Pour the vodka and spices into a saucepan and add the wine and sugars.
- Stir and heat until sugar has dissolved and mixture is hot but not boiling, about 80º C (175º F).
- Let cool and strain to remove herbs, pour into sterilized bottles* and store until use.
- Heat gently before serving, but do not let it boil.
- Place 2 or 3 raisins and 2 or 3 almonds in the bottom of each glass and top with glögg. Sterilize by washing and then placing in an oven at 120°C (240°F, gas 1, fan 120°C) for 10 minutes.
Save: Glögg can be kept for several weeks in sterilized bottles.
- Try making glögg a week or more in advance to give the flavors time to mature.
- For a less alcoholic version, omit the vodka and add the spices to the wine in step 2.
- If you’re short on time but still want to give your glögg a nice kick, add a splash of vodka or brandy to the bottom of the cups along with the raisins and almonds just before pouring in the glögg.
- Serve with pepparkakor (gingersnaps) or lussekatter (saffron buns).