GLÖGG ( Punch / Beverage – Swedish)

Contributed by Lorraine Van der Reit, Sigrid Undset Lodge #32, Palo Alto, CA

  • 1 bottle claret or port wine
  • 1 pint dark rum
  • 1 quart brandy
  • 1/2 cup blanched almonds
  • 3 sticks cinnamon
  • 8 whole cloves
  • 4 peeled cardamom seeds
  • 3 strips orange peel
  • 3 strips lemon peel
  • 1/2 cup dark raisins
  • 1 cup sugar cubes
glogg in galsses
  1. Tie spice and fruit peel in cheesecloth bag.
  2. Reserving 1 cup of brandy, bring liquors to a boil in a kettle. Place bag into hot liquid, add raisins and almonds. Reduce heat and simmer for about 10 minutes.
  3. Remove from heat. Place sugar cubes in large sieve; place sieve over saucepan. Pour a little of hot liquid over sugar and ignite. Carefully spoon liquid over sugar to flame it, until sugar is dissolved. Extinguish flame quickly. Cool 30 minutes, then add remaining brandy.
  4. Store for a few days in a cool place.
  5. Before serving, heat, but do not boil. Pour into glasses to which a few raisins and almonds have been added.
  1. This makes for a delicious holiday beverage that warms you.
  2. This is really a potent Swedish punch that is served in Sweden throughout the Jul season. Serve either in mugs or stout glasses with handles and serve it hot!
  3. An easier version is available from IKEA where they have a Glögg mix that you just add a bottle of red wine and a package of their almonds/raisins. However, this is not as potent as the above recipe.