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Recipe: Nordic Glogg

By Lia Sanders on 15/12/14 3:00 PM

Last week we were all about British mulled wine – this week we bring you a more international approach. Scandinavian glogg mainly differs from mulled wine by taking a long time to stew and by having considerably more of a kick to it. Made with red wine, it can also include vodka, cognac or sherry. Our version also comes with added brandy and port. Make sure to start preparing the night before.

Glogg (makes 20 servings)


500ml water

12 cardamon seeds

2 cinnamon sticks

12 whole cloves

1/2 orange, zested

200g white sugar

200g raisins

200g blanched almonds

1 litre Moscatel wine

1 litre port wine (or Burgundy)

500ml brandy


Bring water to a boil with the cardamom, cinnamon, cloves and orange zest. Stir in sugar until dissolved. Remove from heat and allow to steep overnight. Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Moscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

Come back tomorrow for German Gluhwein.