by TasteFood
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A&M's Testing Notes:
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1 cup
raisins
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1/2 cup
rum (or Cointreau)
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1/2 cup
whole almonds
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1 1/2 cup
Port wine
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1 cup
freshly squeezed orange juice
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1/2 cup
Cointreau or Gran Marnier
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1/3 cup
dark brown sugar, packed
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Zest of 2 oranges, cut in strips
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10
whole cloves
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2
cinnamon sticks
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2
bottles full-bodied red wine
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Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Cover and refrigerate until use.)
Ask the hotline about this step!Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
Ask the hotline about this step!Combine port wine, orange juice, Cointreau, brown sugar, orange zest, cloves and cinnamon in in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.
Ask the hotline about this step!Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.
Ask the hotline about this step!To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain gløgg into glasses. Garnish with fresh orange slices.
Ask the hotline about this step!Why complicate things - get a few bottles of the glögg ´sold at the nearest Ikea food shop, add raisins to the glögg, let stand a few hours, then add a bottle of vodka, heat and serve. The less you add the less your hangover
Glogg just smells and tastes like Christmas. I'll have to print this recipe for my family. I love the addition of raisins and Gran Marnier. This sounds heavenly!
Just realized that I only added *one* bottle of red wine. What can I say, it's delicious. I'll try with two bottles another time.
I'm drinking it this moment as well and agree with A&M's notes about the flavors being well balanced. I did halve the brown sugar, though, but tend to do that with a number of recipes (chutneys, jams, etc). On to tree decorating! Love this year off from the working world!
I'm drinking this nice glogg at the moment, it is snowing like crazy outside, I feel like I'm on ski holiday again...
Brilliant recipe, will make it now when in Portugal for Christmas! The only thing I don't understand is why roasted almonds and not blanched, is it for the flavour?! Thanks for sharing the recipe.
While the blanched almonds add texture, the toasted almonds also add extra flavor to the warm spiciness of the drink.
Portugal at Christmastime sounds nice!
How much red wine? Think it's missing from your ingredient list!
2 bottles full-bodied red! It must have been deleted during an edit. Thanks!
Wow...this sound terrific. I've never had a Glogg before, and think it's just about time I try one!
My friend is Swedish and she throws Glogg parties every Christmas - I love it. This is one of the best punch recipes ever!
Thank you! We are hosting a gløgg party this weekend - if you lived closer, I would invite you!
I had a similar drink when travelling in Sweden a few winters ago. Thank you for posting this. I've been wondering how to recreate it and now you've made that possible!
Thank you for your comment. Now you can see why I liked the idea of Meyer Lemons!
My husband is from Denmark. I met him in Copenhagen and lived there for 3 years after we were married. Glogg is a great holiday tradition and tastes fantastic but who ever said add vodka is nuts.
Buy it at the local IKEA, just a crazy. I guess if you don't cook at all it would be good. Sorry!