Glögg

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I've made glögg three winters running now after a friend sent me a photo of her grandmother's jar — dark as mahogany with star anise floating on top. I'm not about the wine quality, just that it's dry and affordable enough to make liberally. The real trick is toasting the spices first in a dry skillet for two minutes until fragrant, which wakes up everything hidden inside them.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 8 servings

Course: Cocktail

Cuisine: Swedish

Calories: 142

Ingredients Method Nutrition Notes

Ingredients

For glögg

750 ml dry red wine Pinot Noir or Merlot
1/2 cup sugar
1/4 cup dark rum or brandy
1/4 cup water
6 whole cardamom pods lightly crushed
3 whole cloves
2- inch cinnamon stick
1 whole star anise
Zest of 1 orange peeled in strips

For serving

Almonds shelled
Raisins
Orange slices
Whipped cream optional

Method

Toast spices in a large skillet over medium heat for about 2 minutes until fragrant.
Transfer toasted spices to your Dutch oven along with wine, sugar, rum or brandy, and water.
Bring mixture to a gentle simmer over medium-high heat — do not boil — then reduce to low and maintain the gentle simmer for 15-20 minutes.
Add orange zest strips during the final 5 minutes of cooking.
Strain through a fine mesh sieve into serving pitchers or mugs, discarding solids.
Serve warm in mugs topped with almonds and raisins.

Nutrition

Calories: 142kcalCarbohydrates: 12gSodium: 7mgPotassium: 98mgSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 6mg

Notes

I keep this simmering in my Dutch oven whenever guests drop by unexpectedly — no need to dress it up or garnish each glass. My partner prefers it warm and I prefer it at room temperature, so I always make extra and let some cool completely before serving. The flavor deepens over the second day, which means leftovers are often better than fresh.

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