A classic Scandinavian Glögg, or mulled wine, recipe from Aquavit's Executive Chef Marcus Jernmark.
- 2 bottles dry red wine
- ½ bottle of Port wine
- 1 cup vodka
- ¼ pound dried figs, sliced
- ¼ pound raisins
- 2 oranges, peeled into ribbons and juiced
- 8 ounces light brown sugar
- 2 star anise
- 4 long peppers
- 5 cloves
- 7 cardamom pods
- 3 cinnamon sticks
Place all ingredients in a large pot and bring mixture to a simmer over low heat, stirring from time to time. Remove from heat and allow it to macerate for two hours. Strain when ready to use. Reheat and serve with blanched almonds, raisins and pepparkakor on the side.
These folk, while small and perhaps a little naive, had many ideas and big ways to create them. Their friends had scattered with the winds, found shelters with the tides and called themselves at home. All the while, they remembered where they came from where their understanding of appreciation began.
So together they gathered, stitched their finest threads, scavenged, harvested and broiled the hardened grounds sweetest creations and gave thanks for all that has been shared and what was to come. Winter is often fierce and lonesome, yet when banded wholly and lovingly, majestic verse is exchanged in ways that makes the cold feel warm to our ever small hands that are always within reach of one another.
Glögg, or mulled wine, is a staple for me in the colder months. Not an every day event, but a simple luxury after many hours of work or a day out in the snow. The scent of mulled wine takes me back to a winter spent in a yellow farmhouse on the outskirts of Stockholm. A place where love was abundant, the air was thick with frost and a heavy pot of glögg sat on a low slung table. It's a simple recipe, one that carries many years of tradition and cheer.
Adjust to your liking by adding different fruits and spices: fresh ginger, apples, berries, allspice, anise star, peppercorn etc.
Glögg Recipe - Recipes
There are more than a few recipes for this traditional Swedish wine spiked with port and spiced with cardamom, orange peel, raisins and almonds. Marcus Samuelsson's version tastes exceptionally delicious, and its sweet aroma couldn't be more welcoming for holiday guests.
This vodka- and port-infused wine tastes better the next day, so for the best flavor, let it chill overnight then warm it up before serving. Drinking it sooner will still be delicious, just not quite as profound and rich with warm spices.
Recipe adapted from Marcus Samuelsson, Red Rooster Harlem and Streetbird, New York, NY
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the Glögg:
2-inch piece ginger, peeled and sliced
1 orange, zested (zest cut into 1-inch strips) and juiced (juice reserved)
2 tablespoons light brown sugar
1 vanilla bean, seeds scraped and pod reserved
One 750-milliliter bottle dry red wine, divided
For the Almond-Raisin Mixture:
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1. Make the glögg: In a medium saucepan, combine the cinnamon, ginger, orange zest, cloves, raisins, light brown sugar, cardamom, vanilla bean and pod, and 1 cup of the red wine. Place over medium-high heat and cook until the wine is reduced by half, 7 to 10 minutes. Add the remaining wine, orange juice, port and vodka, and continue to cook until bubbles form around the edges, 3 to 5 minutes. Remove from the heat and let cool to room temperature. Chill in the fridge, covered, overnight and up to 2 days.
2. Make the almond-raisin mixture: In a large sauté pan, toast the almonds, raisins and brown sugar over medium heat until fragrant and toasted, 10 to 12 minutes. Add the butter and continue to cook until golden brown, 5 minutes, then transfer to a paper towel-lined plate.
3. Strain the chilled glögg into a medium pot, discarding the solids, and bring to a simmer over medium heat. Do not boil. Ladel the glögg into mugs and garnish each with a spoonful of the almond-raisin mixture. And serve.
From the beginning of December on through the New Year, glögg is served in Swedish homes on every festive occasion or when visitors drop by. A plate of St. Lucia Buns is typically offered with the hot spice wine. Many families also like to serve Glögg after the evening meal, when everyone is sitting around the fire—a plate of Ginger Citrus Cookies makes a great accompaniment.–Marcus Samuelsson
LC Bonus Vanilla Sugar Note
This recipe carries with it a bonus: that scraped-out vanilla pod can be upcycled. Here’s the lowdown from Marcus, the author of this recipe: “When you are using only the vanilla seeds in a recipe, save the pod for vanilla sugar. One or two are enough to flavor a pound of sugar freeze extra pods to use later if you like. Simply bury the pod (or pods) in a canister of granulated sugar and let stand for a few days before using. Replenish the sugar as you use it – buried in sugar, the vanilla pod will remain aromatic for a few months or longer. Use the sugar in desserts and sweets, or stir it into hot coffee or chocolate.”
Traditional Glogg Recipe
Traditional Glogg Recipe or Mulled Red Wine is found everywhere in Scandinavia and most parts of Europe in the winter. Spiced and slightly sweet, this will keep you warm and cozy.
- Traditional Glogg Recipe //
- 1/2 cup sugar
- Zest from an orange
- 2 Tablespoons raisins
- 2 Tablespoons slivered blanched almonds
- 1 Tablespoon cardamom pods, smashed
- A fresh pieces of sliced fresh ginger
- 1 stick cinnamon, broken
- 8-10 cloves
- 1 bottle red wine (I use a $9 red blend)
- Garnish //
- Sliced orange
- slivered blanched almonds
- Cinnamon sticks
Add sugar, orange zest, raisins, almonds, cardamom pods, ginger, cinnamon, and cloves to a medium saucepan. Pour in wine.
Simmer until wine reaches 175°. Or until the sugar has dissolved completely.
Remove from heat and let stand one hour.
Pour through a sieve. Pour into a bottle for another time or ladle straight in cups.
Garnish with a few raisins, almonds, orange slices, and a cinnamon stick. Optional, but always a good idea, add a splash of amaretto, vodka, or bourbon.
I make a batch and keep it in the fridge in a glass bottle. I gently reheat in a small saucepan.
How to Make Authentic Norwegian Gløgg, a Mulled Wine Treat
Though the first culture to heat up sweetened wine before spiking it with spirits and spices were the Romans in the 2nd century, it’s hard to argue that the Nordic countries have become known for perfecting it. Mulled wine in Norway, locally known as gløgg, is a matter of particular regional of pride. What sets apart authentic Norwegian gløgg is the use of the country’s national spirit, aquavit, to spike the base.
Harald Hansen, public information manager at Visit Norway, says of aquavit, “It’s a potato-based spirit commonly flavored with savory herbs like dill, fennel or coriander.” He lends us his recipe for Norwegian gløgg, telling us, “This is the way my family in Norway serves it, and most of my friends.”
Make sure to take a look at our guide to aquavit for more information about this regional favorite and recommended bottles you can pick up stateside. Already familiar? Try tracking down one of these special-edition Christmas aquavits for a bold new taste.
- 1 bottle of red wine
- 1 teaspoon cardamom
- 5 whole cloves
- 1 large sliced cinnamon stick
- 1 2-inch piece of ginger, chopped
- 12 ounces white sugar
- ½ 750-ml bottle of aquavit (or substitute vodka or Cognac)
- 3½ ounces raisins
- 3½ ounces sliced almonds
Heat the red wine slowly in a saucepot over medium-high heat. Put the cardamom, cloves, cinnamon and ginger in a spice bag and add to the pot. Stir in the sugar until it dissolves.
Remove the pan from heat and let cool, approximately 2 hours. Add the aquavit to the pan and place over medium-high heat. Heat until just before mixture reaches a boil. Add raisins and almonds. Transfer mixture to a punchbowl, remove the spice bag and ladle into large glass cups with little spoons, scooping up raisins and almonds. Serves 8.
- 8 oz dry red wine
- ½ clemantine orange, sliced
- 1 Tbsp white rum
- 1 Tbsp Cardamom Infused Maple Syrup
- 1 Tbsp Ginger Infused Maple Syrup or Cinnamon+Vanilla Infused Maple Syrup
- ½ Tbsp raisins (optional)
- 1 whole clove
- Cinnamon stick garnish (optional)
Put all of the ingredients in a medium sized pot and place on a stove at medium flame. Bring to a stage where it is barely simmering and then turn off the heat. Let sit for a few minutes to allow the flavors to meld and then ladle into mugs or punch glasses with a cinnamon stick garnish. Portions are for 1 generous drink. Size up accordingly.
We spent a week in Denmark this past December and came home craving the Gløgg we had at the Christmas markets and cafes. I found your recipe and it is a perfect replica of what we had in DK- so delicious. It was a huge hit at Christmas, and I now keep a bottle of the syrup in the fridge in case I want a cup of Gløgg (like tonight!). Thank you for sharing.
[…] GLØGG is the Danish version of Mulled Wine served up hot hot hot on a Winter’s night (or day, I’m not judging)! I think it’s pretty unique because they put more almond slivers then I remember in the British version. . . and it’s strong. It will surely do the trick to warm you up from the inside out and give you a good sweet little buzz too. When ordering it, pronounce the Ø like a hard “u” like in the word “Glue” and the final GG almost like a soft “k”. If you don’t do it perfectly don’t worry, but every time I pronounced GLØGG like it rhymed with Blog they looked at me funny or didn’t understand what I wanted. If you pair this scrumptious drink with a sweet dessert like an ÆBLESKIVER then life feels a little bit brighter for those moments. It’s sort of like a small round Donut made of batter. Once cooked, you dip it into powdered sugar and jam before biting into this warm delectable dessert. Traditional recipes used to have apple pieces inside, but I couldn’t tell you for certain if the ones we ate did. Feels nice to treat yourself even as an adult and at the same time, try a local food. If you feel so inclined to make your own Danish Gløgg at home here is a Danish Woman’s blog I found with detailed instructions (just click here). […]
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