SWEDISH GLÖGG Glögg Glögg suédois

Ingredients:

  • ½ bottle [375 cl or 1½ cups] of cheap port wine
  • OPTIONAL: a little Swedish brännvin or vodka
  • 3 liters [a gallon jug] of cheap, heavy red wine (enough for 4-liters of Glögg)
  • 6-8 medium whole cinnamon sticks [kanelstång canelle en bâton]
  • 2 tsp. (teaspoon) whole green cardamom seeds (if in pods, take 2½ tsp. and remove soft outer shell)
  • 2-4 Table spoons or more rinsed orange peels
  • 10 whole cloves [nejlikor clous de girofle] seeds
  • 1-2 Table spoons sliced fresh ginger root [ingefära gingembre]
  • 1½-3 deciliter [½-1¼ cups] sugar

  • Blanched almond [skållade mandlar almande] seeds
  • Raisins

    Preparations: Mix into empty pot: cinnamon sticks, cardamom seeds, orange peel, cloves and ginger root. Pour enough porto into the pot to barely cover the spices (or use the brännvin instead if you use it). Let it sit for a week, stiring occasionally.

    Pour 1½ dl of sugar and the rest if the porto into the pot. Also add some more orange peels at this time. Then fill with heavy, red wine to make a total of about 4 liters [4¼ quarts] and stir well. Tast for sugar contents and add more if you like. Done!

    Serving: Pour the amoung of Glögg required through a strainer [sil passoire] into a pot with a lid and heat carefully on the stove. Put 3 or more whole, blanched almonds and 1-2 tsp. raisins into each cup and fill with Glögg.

    Subsequent batches: Don't throw away the remaining spices in the pot! Just add half as much spices as in the initial batch, pour some port or vodka over them and let sit for a couple of days. Then add sugar, port and wine as described above. The Glögg gets better and better with each batch!

    1 tsp. = 5 ml
    1 Tsp. = 15 ml
    RafS 15.11.2015 [USA Swedish Français]