Cooking Gluten-Free with Anna

Friday, December 16, 2011

Time for some Glögg!

Glögg, a holiday staple in Sweden, is served from the beginning of December and on through the New Year. It's delicious and warms you from the inside out. Perfect to ward off the chill of winter. It's made of red wine, port and spices and is served hot in tiny cups. Traditionally this spicy drink is served with raisins and almond, along with gingerbread cookies and saffron buns. Totally yum! It wouldn't be Christmas without it. I have heard that Swedes consume about 7 million liters of glögg each year...and I believe it!

Make some and bring on the holiday cheer!


1 bottle of red wine, Malbec or Merlot

1 1/4 cups good port

1 cinnamon stick

8 whole cloves

1 tbsp whole cardamom pods

1/2 cup light brown sugar

3 dried orange peels, if desired

almonds and raisins


Mix all ingredients, except almonds and raisins, in a large pot. Heat until steam rises from liquid, stirring until sugar dissolves.

Remove from heat and let the glögg brew for at least 3-4 hours or overnight. The longer time will create a spicier glögg. Strain and pour into clean glass bottles. Store in a cool place. Heat and serve in small mugs along with the almonds and raisins.


Photos by Anna Simon & Glögg picture by


  1. Mmm älskar glögg! Finns så många sorter nu för tiden men bäst tycker jag om Blossas rödvinsglögg. Kanske skulle prova att göra egen, det är ju inte så svårt.

    God Jul!

  2. Älskar också glögg! När jag är i Sverige köper vi Blossas rödvinsglögg eller den med conjac, den är också väldigt god. Gillar att det finns många smaker att välja på nu. Men tyvärr ingen glögg att köpa i USA. Receptet kommer från min favorit kokbok under julen, Vinterns Goda Ting. En väldigt mysig bok med bra recept och mycket annat att inspireras av.

    God Jul!