Glogg (Swedish Mulled Red Wine)- My Swedish Mother in Law’s

The first Christmas I spent with my husband’s family was a blur of new traditions, unfamiliar foods, and an overwhelming sense of warmth. What I remember most vividly, however, is the fragrant steam rising from a large pot on the stove, the air thick with the scents of cinnamon, cloves, and something distinctly fruity. It was Glogg, a Swedish mulled wine, and it was love at first sip. Little did I know, this comforting concoction would become a cherished part of our holiday celebrations, passed down through generations and warming us from the inside out on even the coldest winter nights.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Rest Time: 1-2 hours
• Total Time: 4 hours 15 minutes
• Servings: 10-12
• Dietary Type: Vegetarian

Ingredients

• 3 liters red wine
• 1 cup raisins
• 1 cup sugar
• 1 tablespoon whole cloves
• 1 tablespoon cardamom pods, cracked
• 2 cinnamon sticks
• 1/2 cup blanched almonds

Equipment Needed

• Non-reactive pot (stainless steel or enamel-coated)
• Slotted spoon or fine-mesh strainer
• Mugs for serving
• Microwave (optional, for reheating individual servings)

Instructions

1. In a non-reactive pot, combine the raisins, sugar, whole cloves, cracked cardamom pods, cinnamon sticks, and blanched almonds.
2. Cover the mixture with water – just enough to submerge all the ingredients.
3. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and allow it to simmer gently for 2 hours. This simmering process allows the spices to infuse the water and plump the raisins.
4. After 2 hours, turn off the burner. Now, gently pour in the red wine.
5. Let the mixture sit for 1-2 hours. This resting period allows the wine to absorb the flavors from the spiced water. Do not boil the wine; heating it gently preserves its alcohol content and prevents any bitter flavors from developing.
6. After the resting period, remove the raisins and spices from the Glogg. You can use a slotted spoon to scoop them out or strain the mixture through a fine-mesh strainer.
7. Don’t discard the raisins! These spiced, wine-soaked raisins are a traditional treat to enjoy alongside the Glogg.
8. To serve, heat the Glogg in individual mugs in the microwave until warm, or gently heat it on the stovetop in a saucepan. Be careful not to boil it.
9. For a stronger kick, you can add a shot of vodka to each mug before serving. This is optional but a common practice for those who prefer a more potent Glogg.

Expert Tips & Tricks

• Spice Level Adjustment: Feel free to adjust the amount of spices to your liking. If you prefer a stronger clove flavor, add a few more cloves. For a more pronounced cardamom aroma, gently crush the cardamom pods before adding them.
• Wine Selection: Use a fruity, medium-bodied red wine like Merlot or Zinfandel. Avoid wines that are too tannic or oaky, as these flavors can become amplified during the simmering process.
• Non-Reactive Pot: Using a non-reactive pot, like stainless steel or enamel-coated cast iron, is crucial. Reactive materials like aluminum can react with the acidity of the wine and impart a metallic taste.
• Gentle Heating: Avoid boiling the wine at all costs. Boiling evaporates the alcohol and can create bitter flavors. Simmering gently is the key to extracting the best flavors from the spices.
• Make-Ahead Glogg Base: You can prepare the spiced water mixture a day or two in advance. Simply simmer the spices and sugar in water, let it cool, and store it in the refrigerator. When you’re ready to make the Glogg, add the wine and let it sit before straining.
• Raisin Revival: If you find that your raisins have lost some of their plumpness after simmering, you can rehydrate them by soaking them in a bit of warm water for a few minutes before adding them to the pot.
• Strain Smartly: When straining the Glogg, line your strainer with cheesecloth for an even clearer result. This will remove any fine sediment from the spices.

Serving & Storage Suggestions

Serve Glogg warm in mugs, garnished with a cinnamon stick or a few blanched almonds. Offer the spiced raisins alongside as a traditional accompaniment.

Leftover Glogg can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. It is not recommended to freeze Glogg, as freezing can alter the wine’s texture and flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	3g	4%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	10mg	0%
Total Carbohydrate	35g	13%
Dietary Fiber	1g	4%
Sugars	25g	N/A
Protein	1g	2%

Please note that these values are estimates and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Non-Alcoholic Glogg: For a non-alcoholic version, substitute the red wine with a combination of grape juice and cranberry juice. You can also add a splash of balsamic vinegar for depth of flavor.
• Spice Variations: Experiment with different spices like star anise, ginger, or orange peel.
• Sweetener Alternatives: If you prefer a less sweet Glogg, reduce the amount of sugar or use a natural sweetener like honey or maple syrup.
• Nut Options: Substitute the blanched almonds with other nuts like walnuts, pecans, or hazelnuts. Toast the nuts before adding them for a richer flavor.
• Citrus Infusion: Add a few slices of orange or lemon to the pot while simmering for a citrusy twist.

FAQs (Frequently Asked Questions)

Q: Can I make Glogg in a slow cooker?
A: Yes, you can make Glogg in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.

Q: How can I prevent the wine from boiling when reheating?
A: Reheat the Glogg over low heat on the stovetop or in the microwave in short intervals, stirring occasionally. Watch it closely and remove from heat as soon as it’s warm.

Q: Can I use ground spices instead of whole spices?
A: While whole spices are preferred for a cleaner flavor, you can use ground spices in a pinch. Use about 1/2 teaspoon of ground cloves and 1/2 teaspoon of ground cardamom for every tablespoon of whole spices. Add a pinch of ground cinnamon as well.

Q: Can I add other liquors besides vodka?
A: Yes, brandy, rum, or aquavit are all traditional additions to Glogg.

Q: How long does Glogg last?
A: Stored properly in the refrigerator, Glogg will last for up to three days. It’s best to consume it sooner rather than later to enjoy its flavors at their peak.

Final Thoughts

Glogg is more than just a drink; it’s a symbol of warmth, togetherness, and holiday cheer. My Swedish mother-in-law’s recipe has become a treasured part of our family tradition, and I hope it will become a beloved part of yours as well. So gather your friends and family, brew a pot of this comforting mulled wine, and create memories that will last a lifetime. Don’t be afraid to experiment with the spices and make it your own. Skål!