Dangerous and Delectable Swedish Glogg Recipe

BLOG_Glogg_Mulled_Wine_121212Like the other traditions I’ve been sharing on the site this month, Swedish Glogg — with its pungent, fruity, spicy smell — has always been an integral part of Christmas for my family.  My parents had their own division of labor as they balanced four kids and their entertaining (my mother has always held a sit down dinner for 40 the weekend before Christmas… intimidating, I know!).  Whereas my mom handled the cards, baking, and gift purchasing, my dad handled lights, some last minute gift wrapping with generous amounts of tape, and Swedish Glogg.  My dad is not a recipe kind of guy.  He threw in jugs of cheap red wine, cardamon, raisins, orange peel and a dose of who knows what else and it all just sort of worked out… Glogg was pretty much his secret brew and it was delicious.

My house, a bit different.  My husband Marc follows recipes to the capital “T” and doesn’t leave anything up for grabs.  So at my urging that he assume this responsibility, he found our family’s recipe online a few years back and has followed it precisely year after year, now venturing into a bit of personalization as they say…

That original recipe has evolved over time into Marc’s special brew.  The original recipe appeared in the Chicago Tribune back in 1979 and was written by Craig Goldwyn.

Note to parents, glogg is not something to do with the kids because of the flaming brandy — unless they are a ways away.

Good luck and feel free to comment below with your questions for Marc (hope you don’t mind, honey).

Swedish Glogg Recipe (Makes about 2 gallons)

  • 3 liters inexpensive dry red wine (go for cheap, bottled wine like Gallo)
  • 3 liters inexpensive American port
  • 2 bottles of inexpensive brandy ** can be flamed, see below **
  • 12 cinnamon sticks
  • 2 Tablespoons cardamom (whole) seeds
  • 4 dozen whole cloves
  • Peel of three oranges
  • 1 1/2 cups raisins
  • 2 cups blanched almonds
  • 4 cups sugar


Pour the red wine and port into a stainless steel or porcelain kettle.  Add cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, DO NOT BOIL.

Put the sugar in a pan and soak it with one bottle of brandy.  Warm slowly over a low flame.  You can FLAME this which makes it especially delicious by heating until very hot and lighting with a lit match.  Make sure no one is afoot and nothing resides over the stove-top!!

One the sugar and brandy have been caramelized, add to spiced wine mix, and cover.  Then, leave on low heat for at least two hours — you can leave on for as long as 4-5 hours if you like and it will only get better.

I would recommend making this the day before your first holiday party, and then reheating on low two hours beforehand.  The glogg will be even sweeter and more flavorful as the holiday season goes on, and you can keep this on your stove-top until it’s done!

Serve in mugs or small glass eggnog cups as soon as your guests arrive in from the outside.  Your whole home will be warmed by this wonderful, historic Swedish drink.


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12 Responses to Dangerous and Delectable Swedish Glogg Recipe

  1. NonnaHalcomb December 15, 2012 at 11:45 pm #

    We love to go caroling on Christmas Eve, then come back to the house for mulled cider, hot chocolate & Christmas cookies.

  2. Karen Medlin December 16, 2012 at 9:04 pm #

    Have to have granny’s fruit cake and a box of chocolate cherries for each child

  3. sharon December 21, 2012 at 8:03 pm #

    For Chanukah my mom always made her own amazing yummy latkes. I make them just like her minus the hand grating of the potatoes….there is a little gadget called a food processor for shredding. But my mom doesn’t believe in that. She still grates her potatoes by hand every year.

    • Melissa Lawrence December 23, 2012 at 10:38 am #

      Sharon, sometimes those are the little efforts that really make it so delicious!

  4. Kathy December 21, 2012 at 8:33 pm #

    I wanted to laugh out loud when I saw your post…have you ever set anything a flame??

    I have too many times..and not on purpose.I have burnt my eyebrows twice while grilling.

    Anyway, We always opened up a Christmas present on Christmas Eve and we do that with our kids every year. It is so hard for them to pick which one to open.

    • Melissa Lawrence December 23, 2012 at 10:37 am #

      My husband flames the glogg and I stand back scared! I barely have eyebrows so thank God I didn’t burn them — nice tradition — Merry Christmas Kathy!

  5. contactdesign December 21, 2012 at 8:34 pm #

    Before Christmas, my mom would dress in a white robe with a red sash and a head-wreath with candles and sing the Santa Lucia, a traditional Swedish holiday song. Then she would pass out home-baked cookies to all. We did this at home and also to friends and neighbors.

    • Melissa Lawrence December 23, 2012 at 10:36 am #

      That’s what we did — we did Santa Lucia every year!

  6. Shelley December 22, 2012 at 6:49 pm #

    I guess if this is a tradition. we always would get together with my cousins and grandparents for Christmas and I always looked forward to it. I would help my grandmother Christmas morning fix breakfast and always looked forward to it. With my children we save a special day to gather with our famiy to celebrate with each other

    • Melissa Lawrence December 23, 2012 at 10:34 am #

      Shelley, that certainly counts as a lovely tradition in my book! Happy holidays and thanks for commenting! We’ll be picking our winner soon.

  7. Janice December 27, 2012 at 9:35 pm #

    We always watch the Macy’s Thanksgiving Day Parade as a family!

  8. Melissa Lawrence December 28, 2012 at 10:31 am #

    The winner of this giveaway is Shelley — thank you all for commenting! Cheers and Happy New Year to all.