Swedish Glogg Recipe

Name: Swedish Glogg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 whole cardamom pods; 1/4 c. broken cinnamon sticks; 25 whole cloves; peel of 1 orange; 2 qt. (8 c.) Port; 2 qt. (8 c.) Burgundy; 1 1/2 c. raisins; 1 c. whole blanched almonds; 8 oz. cube sugar (2 c.); 1 (4/5 qt.) bottle brandy

Servings: persons

4 whole cardamom pods
1/4 c. broken cinnamon sticks
25 whole cloves
peel of 1 orange
2 qt. (8 c.) Port
2 qt. (8 c.) Burgundy
1 1/2 c. raisins
1 c. whole blanched almonds
8 oz. cube sugar (2 c.)
1 (4/5 qt.) bottle brandy

1
Remove seed from cardamom pods (should have 20 to 25 seed); tie with cinnamon, cloves and orange peel in cheesecloth bag.
2
In large saucepan, combine half the Port, half the Burgundy and the raisins; add the cheesecloth bag.
3
Simmer, covered, 15 to 20 minutes.
4
Add the remaining wine and the almonds; heat through. Place sugar in another saucepan.
5
Warm about a third of the brandy; pour over sugar and light with a match to flame.
6
When sugar has melted, extinguish flame by pouring in the remaining brandy.
7
Add sugar mixture to wine mixture.
8
Serve warm.
9
Float halved orange slices studded with whole cloves in each cup, if desired.
10
20 (8 ounce) cups.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole cardamom pods, 1/4 c. broken cinnamon sticks, 25 whole cloves, peel of 1 orange, and more.

Yes, Swedish Glogg 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.

Swedish Glogg

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