Feb 2, 2007

Glögg

Credit: Christopher Hirsheimer

(Spiced Wine)

SERVES 8 – 10

This traditional Swedish Christmas punch—spiked with red wine, port, and vodka—is not for the faint of heart. Our version, from noted chef Marcus Samuelsson, was inspired by his memories of the glögg his grandmother made in her kitchen in Göteberg, Sweden.

1 1/2 cups red wine
1 1/2 cups port
1 1/2 cups vodka
6 pods green cardamom
4 cloves
1 orange peel
1–2 sticks cinnamon
Blanched almonds, sliced
Brown raisins

1. Combine wine, port, and vodka in a small nonreactive pot. Add cardamom, cloves, orange peel, and cinnamon and gently warm (do not allow to boil) over low heat. Allow glögg to steep for 20 minutes (the longer the better).

2. To serve, place a few pieces of almonds and a few raisins in a heatproof glass or cup and ladle in glögg.

This article was first published in Saveur in Issue #23

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Ratings & Comments (3)

by JACKONOLA on 2012-12-05

Years ago I found this recipe in Saveur and it has become a fan favorite. Weather or not I'm hosting or guesting I make sure that I have glogg with me! Merry Christmas y'all. From a chef from New Orleans.

by JACKONOLA on 2012-12-05

I forgot to rate this. Definitely this is a 5 starer!

by MARSALA on 2012-12-30

In the recipe its no ginger. Not to forget! Traditionally this is rather sweet, eventually add a little sugar after taste or do as deascribed under:
In my childhood the "real men", put the sugar in a colander, held it over the glögg, poured the vodka (Renat brännvin)over, and set it into fire! Slowly the melted sugar and the rest of the vodka, and gave it a caramel aroma. We were not allowed to be near the stove when this procedure were made!
The children had another glögg. Not this.

Glögg 5 5 3