Story and photos by Manos Angelakis

Swedish Glügg Vertical Shot

When it’s cold outside, there is nothing better than a glass of hot Glögi, Glügg or Glögg, depending on where in Scandinavia you are. It is a traditional drink served throughout the winter, but especially during the holidays.

Finnish Glügg

Each country and area has its own recipe, but the basic ingredients are the same: dry red wine, citrus fruit, spices, sugar, raisins and blanched almonds. The wine and other ingredients (except for raisins and almonds) are heated in a heavy non-reactive pot then ladled over the raisins and blanched almonds in mugs or wine glasses.

Here is a recipe for Glögi from Finnish Karelia:

1 lemon
1 navel orange
1 750 ml bottle good dry red wine
1/2 cup sugar
1/2 cup Tawny Port
1/2 cup Dark Rum
1/2 cup Aquavit or Vodka
6 star anise
3 cinnamon sticks
4 whole cloves
8 whole allspice
6 cardamom pods
4 large slices crystallized ginger
1/2 cup sultana raisins
1/2 cup blanched almonds

Remove zest from lemon and orange, reserve fruit for another use. Heat half of the wine, the sugar, zests, spices and ginger in a heavy non-reactive pot (a crock pot would be fine) over moderate heat stirring to dissolve the sugar, until just simmering. DO NOT BOIL. Simmer gently for 10 minutes then take off heat and cool. Pour through a fine sieve into a warming pot or clean crock-pot so that any solids are strained out.

Stir in remaining wine and the port and aquavit and keep warm.

To serve, put a few raisins, blanched almonds and a cinnamon stick in a glass, ladle warm glügg on top and serve with a small spoon so that the raisins and almonds can be eaten.

Ginger cookies or cinnamon/oat snaps are traditionally served alongside the glügg.

 

 

 

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