Diana's Desserts - www.dianasdesserts.com
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Servings: 18
Ive seen some Gløgg recipes here, but they're not exactly right, not in the traditional sense.

2 cups water
2 tablespoons whole cloves
2 teaspoons ground cardamom
4 (3-inch) cinnamon sticks
2 bottles sweet red wine
2 cups raisins
2 cups almonds, sliced
1 small cup brown sugar
2 sliced oranges (remember to wash)
3 teaspoons of shredded lime rind
5 cL (1 1/2 oz.) dark rum
5 cL (1 1/2 oz.) brandy
5 cL (1 1/2 oz.) port vine
6 cL (2 oz.) honey

Mix all of the ingredients together (except the liquor, raisins and almonds) in a large pot. Heat just until mixture starts to boil. (It is important that the mixture doesn't boil).

Leave mixture for 4 hours on very low heat.

Take out cloves and oranges. Add the liquor, raisins and almonds 10 minutes before serving.

Reheat until it nearly starts to boil.

Serve in glasses (important to add a small helping of raisins and almonds from the pot to each glass of gløgg). Place a teaspoon inside glass or on the side with each glass of gløgg so your guests can use it to nibble on the almonds and raisins while drinking.


Source: Denmark, My Country
Submitted By: Me
Date: December 17, 2003

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