Julglögg Recipe – the Ultimate in Yuletide Libations

December 13, 2010

Here it is – the recipe for the Swedish version of mulled wine, drunk from the first of Advent, through the Holidays – mentioned in the previous Holiday post.

GLÖGG (ö is pronounced like furn in furniture)

  • About 2″ fresh ginger root – sliced
  • 2 cinnamon sticks
  • 1 tbsp cardamom seeds
  • 1 tbsp cloves
  • 1 quart water
  • a few drops of orange essence to be added after you strain the spices (careful so you don’t put too much!)

Simmer all of the above except for the orange essence for about 30 minutes. Strain the spices and reserve the liquid.

Buy two regular (75 cl) wine bottles or one large (150 cl) bottle of the cheapest Cabernet Sauvignon you can find. (I usually buy a large Gato Negro.)

Add the wine to the spicy liquid. Sweeten with approx. 1 cup sugar, syrup or honey. I often use Black Currant Syrup from IKEA, or from any Middle Eastern store because it adds really good flavor as well as the sweetness. Act on the side of caution when adding the sweet stuff – you don’t want it to be too slippery sweet. Warm slowly, but don’t let it boil if you want to retain the alcohol. At the end, I usually spike it with a little port wine and/or cognac, but that’s of course optional.

Serve in small cups with a few raisins and blanched, slivered almonds. The idea is to let the nuts and raisins absorb the flavor and fish them out with a tiny spoon at the end. Perfect on a cold day! In fact, it’s not Christmas without it!



About annamadeit

I was born and raised in Sweden, By now, I have lived almost as long in the United States. The path I’ve taken has been long and varied, and has given me a philosophical approach to life. I may joke that I’m a sybarite, but the truth is, I find joy and luxury in life’s simple things as well. My outlook on life has roots in a culture rich in history and tradition, and I care a great deal about environmental stewardship. Aesthetically, while drawn to the visually clean, functional practicality and sustainable solutions that are the hallmarks of modern Scandinavia, I also have a deep appreciation for the raw, the weathered, and the worn - materials that tell a story. To me, contrast, counterpoint, and diversity are what makes life interesting and engaging. Color has always informed everything I do. I’m a functional tetrachromat, and a hopeless plantoholic. I was originally trained as an architect working mostly on interiors, but soon ventured outside - into garden design. It’s that contrast thing again… An interior adrift from its exterior, is like a yin without a yang. My firm conviction that everything is connected gets me in trouble time and time again. The world is a big place, and full of marvelous distractions, and offers plentiful opportunities for inquiry and exploration. I started writing to quell my constant queries, explore my discoveries, and nurture my curiosity. The Creative Flux was started in 2010, and became a catch-all for all kinds of intersecting interests. The start of Flutter & Hum at the end of 2013 marks my descent into plant nerd revelry. I occasionally contribute to other blogs, but those two are my main ones. For sure, topics are all over the map, but then again - so am I! Welcome to my blogs!
This entry was posted in Food and Drink Recipes and tagged , , , , , . Bookmark the permalink.

2 Responses to Julglögg Recipe – the Ultimate in Yuletide Libations

  1. Pingback: Lucia, Yule Goats, and other interesting occurrences | The Creative Flux

  2. Pingback: The Big de-Grinching | Flutter & Hum

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