Grandma Erikson'S Julglogg – a delicious recipe with Whiskey, liters, raisins, sugar, cardamom seeds, whole cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour half of whiskey and all of the wine in a large saucepan and add raisins and sugar. Tie spices in cheesecloth and drop into wine mixture. Cover pan and bring very slowly to the boiling point, then turn down and let simmer for 30 minutes. Add remaining whiskey and remove pan from heat and carefully put a long match to the glogg in the saucepan: the alcohol will cause the mixture to flame up. Allow to burn for a minute or two then put lid on saucepan to extinguish flames. (I have found that it is safer, although not traditional, to just bring the mixture to the boil after adding the second half of the whiskey, which burns off some of the alcohol). Put raisins and almonds in serving glasses and ladle jugloog over them.
276
kcal
Calories
1
g
Fat
81
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 liter Whiskey (Grandma used Seagrams 7), 2 liters Port Wine (Ruby), 3/4 cup raisins, 3/4 cup sugar, and more.
Yes, Grandma Erikson'S Julglogg falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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