Swedish Glogg


  • 2 cups water
  • 12cardamom seeds
  • 2cinnamon sticks
  • 12whole cloves
  • ½orange, zested
  • 1 cup white sugar
  • 1 cup raisins
  • 1 cup blanched almonds
  • 4 cups Muscatel wine, or orange Muscat
  • 4 cups port wine (or Burgundy)
  • 2 cups brandy
  • Directions

  • Step 1

    Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.


  • Step 2

    Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

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