Swedish Glogg Recipe
Here is one of our favorite glogg recipes …
It is a traditional take on glogg. Most of the ingredients are fairly standard (although there are a few twists and turns).
This recipe is about as close to a Swedish glogg recipe as it gets. This will make about 3 quarts. Have fun and enjoy!
– 1 pint of rum (we like Cruzan Dark) or a pint of aquavit, a Swedish liquor
– 1 pint of grain alcohol
– 2 quarts of port wine
– 1/2 cup of sugar
– 1 cinnamon stick
– 4 cardamom seeds
– 2 whole cloves
– 1/2 cup of seedless raisins
– 1/2 cup of blanched almonds
– 8 pitted prunes
– 2 cups water
How To Prepare
1). Get a cheesecloth bag and tie the cardamom, cloves, and cinnamon stick within.
2). In a small stovetop pot or saucepan, add the water and drop the spice bag in. Bring it to a boil for about 30-45 seconds.
3). Now, get a large stock pot (we use a 6 gallon pot). Pour in the grain alcohol, rum, and port wine.
4). Now add the cheesecloth spice bag and whatever is left of the water. Also add the raisins, prunes, almonds, and sugar.
5). Heat until the mixture is hot. Do not boil the mixture.
You can serve it now, but we like to let it simmer on low heat for at least an hour. Further, we like to age the glogg; it will gain more character as it ages, as long as it is bottled in a tightly sealed bottle (we prefer a standard screw top wine bottle).
If you store the glogg in a cool, dry place it will last up to a year. But don’t let it sit around too long … enjoy it yourself or with friends!